Turnip greens with cornmeal dumplings from The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks by Edna Lewis and Scott Peacock

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Notes about this recipe

  • TrishaCP on January 21, 2015

    This was ok but not great. Having said that, I made a few tweaks out of necessity, so that may have been the problem. First, I used collards instead of turnip greens and cooked them until soft in pork stock I had on hand (a Paul Prudhomme recipe), rather than in the book's smoked pork stock recipe. Not a bad result, but probably not the mix of smokiness and pepperiness intended. Also, I cooked the greens the night before the dumplings. While I made the dumplings fresh, they came out hard and dry and not pillowy. I think that was partially a result of using (again, out of necessity) yellow, rather than white, cornmeal, and possibly also because my stock wasn't hot enough when added to the dough, thus not sufficiently softening the cornmeal. Bottom line, follow Ms. Lewis' instructions and don't deviate and all should be right!

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