Ingredients

serves 4 to 6

　　3/4 pound smoked meat (smoked turkey wings are excellent)

　　4 quarts water

　　1 teaspoon House Seasoning (see page 325)

　　2 chicken bouillon cubes

　　1/4 teaspoon ground ginger

　　1 bunch turnip greens with roots

　　4 tablespoons (1/2 stick) butter

　　1 teaspoon sugar (optional; may be used if greens are bitter)

　　

Cornmeal Dumplings

1 cup all-purpose cornmeal

　　1/2 teaspoon salt

　　1 small onion, chopped

　　1 egg

　　2/3 cup liquid from cooked turnips

　　

Step 1

Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes or until roots are tender. (Reserve 2/3 cup liquid after cooking if making dumplings.) Add butter and dumplings (if desired) and serve.

　　

Cornmeal Dumplings

Step 2

Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid. Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.

　　Paula Deen's Kitchen Classics