Recipe By Chef Jim Coleman

Here's a dish that can be a real budget stretcher and takes advantage of root vegetables coming into the market. Parsnips are a nice addition as well.

Ingredients

• 3/4 pounds smoked turkey necks (and/or smoked turkey wings)
• 2 cups water
• 1 cup chicken or vegetable broth
• 1 medium yellow onion, chopped
• 1 bunches fresh turnip greens with roots (about 5 pounds)
• 2 teaspoons sugar
• kosher salt and cracked red pepper to taste

Directions

1. Bring the smoked turkey and 2 cups water to a boil in an 8-quart Dutch oven. Reduce heat, and simmer 1 to 1½ hours or until meat is tender. Remove the turkey and when cool enough to handle, pick meat, and roughly chop.

2. Remove and discard stems and discolored spots from greens. Chop greens, and wash thoroughly; drain. Peel turnip roots, and cut in half.

3. Add greens, roots, onion, chicken broth, and sugar to Dutch oven; bring to a boil. Reduce heat, add chopped turkey meat; cover and simmer 45 to 60 minutes or until greens and roots are tender.

4. Season and serve.