TRUNIP GREENS WITH CORNMEAL DUMPLINGS

Recipe courtesy Paula DeenCook Time: 2 hours 30 minutes

Yield: 4 to 6 servings

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

4 quarts water

1 teaspoon House Seasoning, recipe follows

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, recipe follows

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 turnip liquid for the dumplings.)

Add butter and sugar. Serve with dumplings.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cornmeal Dumplings

1 cup all-purpose cornmeal

1/2 teaspoon salt

1 small onion, chopped

1 egg

2/3 cup liquid from cooked turnips

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