Georgia Grown Chef Olivia Rader’s original recipe, demonstrated at the 2022 Sunbelt Expo in Moultrie, Georgia.
Yield 8-10 servings
- 10 ounces turnip greens, chopped (about 8 cups)
- 1 teaspoon vegetable or canola oil
- 1 link Andouille or other smoked sausage (about 3.5 ounces), diced into 1/8 inch cubes
- 2 cups cornbread stuffing mix, divided
- 1/2 cup finely chopped onion
- 2 eggs, slightly beaten
- 4 tablespoons butter, melted
- 1/3 cup grated Thomasville Tomme cheese
- 1 clove minced garlic
- Pinch red pepper flakes, optional
- Bring a large pot of salted water to a boil.
- Heat oil in a small pan over medium heat until almost smoking. Add diced sausage and brown until most of the fat has been rendered, about 5 minutes. Transfer to small plate lined with a paper towel and let cool.
- Once water is boiling, blanch greens for 2 minutes, in batches if necessary. Shock in ice water and let sit until cold.
- Place 1 cup of the cornbread stuffing mix into food processor, process into fine breadcrumbs. Transfer to a bowl and set aside. This will be the breadcrumb coating.
- Drain turnip greens very thoroughly, removing ice pieces. Using your hands, squeeze out as , then place into the food processor and pulse until finely chopped.
- Place chopped turnip greens into a large mixing bowl. Add remaining cup of cornbread stuffing mix, eggs, butter, cheese, garlic, red pepper flakes if using, and cooled sausage. Mix thoroughly.
- Shape mixture into balls about 1 inch in diameter until all of the mixture is used up. Coat each ball in reserved cornbread stuffing breadcrumbs. Place on a 18×13 inch pan, spaced at least ½ inch apart. Cover and refrigerate at least one hour.
- Preheat oven to 350 degrees F. Bake for 15-20 minutes, until balls are firm to the touch. Serve warm with Comeback Sauce.
Yield: About 1 cup
3/4 cup mayonnaise
2 1/2 tablespoons ketchup
1 teaspoon apple cider vinegar
1-2 teaspoons fresh lemon juice
1 teaspoon spicy brown mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (we love Bootlikker or Petreaux’s)
1/2 teaspoon finely minced fresh garlic
1/2 teaspoon garlic powder
1/2 teaspoon onion powder or salt
1/2 teaspoon smoked paprika
Freshly ground black pepper
Whisk all ingredients together until smooth. Taste and season with salt if necessary. Serve with stuffing bites as a dipping sauce. Store leftover sauce up to a week in the refrigerator.