Southern Collards with Cornmeal Dumplings
- 1 to 1 1/2 pounds smoked turkey wings or necks
- 2 quarts chicken broth or water
- 1 teaspoon hot sauce, such as Paula Deen Hot Sauce
- 1 teaspoon The Lady and Sons House Seasoning, recipe follows
- One 1-pound bunch collards, center ribs removed, leaves cut into 1/2-inch strips
- 4 tablespoons (1/2 stick) butter
- 1 1/2 cups cornmeal
- 1 cup all-purpose flour
- 1 small onion, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- For the collards: In a large pot, combine the turkey wings, broth, hot sauce (add more if you desire) and House Seasoning; simmer for 20 minutes.
- Add the collards and cook, stirring occasionally, until they are tender, about 20 minutes more.
- Stir in the butter.
- Using a slotted spoon or tongs, remove the turkey wings and discard.
- Transfer the collards to individual serving bowls, cover them with foil and keep warm.
- Reserve 1/2 cup of the liquid for the dumplings and reserve the rest of the cooking liquid in the pot.
- For the dumplings: Combine the cornmeal, flour, onions, salt and pepper in a bowl.
- Stir in the 1/2 cup reserved collard liquid into the dry ingredients until just combined to form a thick batter.
- Bring the collard broth back up to a boil and drop the dumpling batter into it, 1 teaspoon at a time.
- Simmer until cooked through, 20 to 25 minutes.
- Cook's Note: Do not use a spoon to stir.
- Gently shake the pot back and forth.
- Using a spoon will tear the dumplings apart.
- Transfer the dumplings to the bowls of collards.
- Spoon some of the broth over the collards and dumplings and serve hot.
- Mix the salt, pepper and garlic together and store in an airtight container for up to 6 months.
turkey, chicken broth, hot sauce, house seasoning, collards, butter, cornmeal, flour, onion, salt, pepper, salt, black pepper, garlic powder
Taken from www.foodnetwork.com/recipes/paula-deen/southern-collards-with-cornmeal-dumplings-recipe.html (may not work)