Turnip Greens And Cornmeal Dumplings

• 3/4 lb smoked meat (smoked turkey wings are excellent)
• 4 quarts water
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 2 chicken bouillon cubes
• 1/4 teaspoon ground ginger
• 1 bunch turnip greens, with roots
• 4 tablespoons butter
• 1 teaspoon sugar (optional, may be used if greens are bitter)
• 1 cup all-purpose cornmeal
• 1/2 teaspoon salt
• 1 small onion, chopped
• 1 egg
• 2/3 cup liquid from cooked turnip

1. Place smoked meat in water along with spices and bouillon. 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.
2. For dumplings: Mix cornmeal, salt, onion, and egg. 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.

turkey, water, salt, black pepper, garlic, chicken bouillon cubes, ground ginger, turnip greens, butter, sugar, cornmeal, salt, onion, egg

Taken from www.food.com/recipe/turnip-greens-and-cornmeal-dumplings-405714 (may not work)