Categories: dinner, southern

Ingredients

• 3/4 pound smoked meat
• 4 quarts water
• salt
• pepper
• garlic powder
• 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)
• 1 cup all-purpose cornmeal
• 1/2 teaspoon salt
• 1 small onion, chopped
• 1 egg

Directions

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 turnip liquid for the dumplings.) Add butter and sugar. Serve with dumplings.

2. House Seasoning:

3. 1 cup salt

4. 1/4 cup black pepper

5. 1/4 cup garlic powder

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

7. Cornmeal Dumplings

8. 1 cup all-purpose cornmeal

9. 1/2 teaspoon salt

10. 1 small onion, chopped

11. 1 egg

12. 2/3 cup liquid from cooked turnips

13. 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.

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