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Southern-style collard greens are stewed with smoked turkey, onion, red pepper flakes, and vinegar. Eating veggies has never been easier thanks to this recipe!
All you need are a couple of hours, a handful of staple ingredients, smoked turkey, and your collard greens (the star of the show) for an easy side (or meal on its own!) you can serve all year ...
Fried turkey – deep fried using an outdoor frier; Game meat – venison, rabbit, and game fowl are most common, but opossum, squirrel, and raccoon also may be eaten, especially in more remote areas; Grits and grillades – a Louisiana brunch staple; Ham – usually pan fried, roasted, or smoked; varieties include "sugar-cured" or "country ...
This dish has become a common Southern dish prepared and eaten in different areas in the South. [44] Turkey: Black Americans flavor their vegetables, collard and turnip greens using turkey necks. Turkey necks are placed in a pot of boiling water with greens and the fat from the meat adds flavor and seasoning to vegetables. [12]
Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
When making meatballs, especially turkey meatballs, never over mix. You want to make sure all of the ingredients are well combined, but don't continue mixing or the meatballs can turn out tough ...
A traditional Southern meal may include pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke sallet), mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler ...
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