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1
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.
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2
Add the collards and cook, stirring occasionally, until they are tender, about 20 minutes more.
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3
Stir in the butter.
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4
Using a slotted spoon or tongs, remove the turkey wings and discard.
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5
Transfer the collards to individual serving bowls, cover them with foil and keep warm.
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6
Reserve 1/2 cup of the liquid for the dumplings and reserve the rest of the cooking liquid in the pot.
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7
For the dumplings: Combine the cornmeal, flour, onions, salt and pepper in a bowl.
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8
Stir in the 1/2 cup reserved collard liquid into the dry ingredients until just combined to form a thick batter.
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9
Bring the collard broth back up to a boil and drop the dumpling batter into it, 1 teaspoon at a time.
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10
Simmer until cooked through, 20 to 25 minutes.
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11
Cook's Note: Do not use a spoon to stir.
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12
Gently shake the pot back and forth.
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13
Using a spoon will tear the dumplings apart.
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14
Transfer the dumplings to the bowls of collards.
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15
Spoon some of the broth over the collards and dumplings and serve hot.
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16
Mix the salt, pepper and garlic together and store in an airtight container for up to 6 months.
