Our neighbor made these for us, and we thought they were fabulous. I finally got around to trying it myself. Easy to do, and very tasty.
1 lb. smoked turkey necks or wings
1 bunch collard greens
2 or 3 turnips, peeled and cut into a large dice
1 onion, diced
1/2 – 1 teaspoon sugar
dash of hot sauce (I like Sriracha.)
1 cup all purpose cornmeal
1/2 teaspoon salt
1 small onion minced
Place turkey in Dutch oven and cover with water. Cover and place over medium high heat.
Strip the greens of the tough center stems. I place them one at a time on a cutting board and simply run a sharp knife along both sides of the stem, and pull it away. Toss the leaves in a large pan of water and clean well. (Sometimes there is sand.)
Tear or cut the cleaned collard greens into bite size pieces and add to the pot with the turkey. Add the onion, turnips, hot sauce, and sugar.
Bring to a simmer and cook until greens are tender. This may take 30-45 minutes.
Turn off the heat, and remove the turkey and vegetables to another holding dish, leaving just the broth in the big pot. Strip the turkey from the bones and discard the bones. Combine the meat with the cooked vegetables.
Remove about a cup of the broth to a cup and set aside. Bring the pot of broth to a gentle boil.
Mix the cornmeal, salt, minced onion. Add the egg and stir in a bit of broth at a time until a workable dough is formed. Roll into 3/4 inch round balls. Drop the dumplings into the broth; cover, and simmer gently for about 8-10 minutes.
Ladle a bit of the cooked greens into serving bowls. Top with several dumplings and serve with additional Sriracha sauce.