Executive Chef Jeff Carter has spent most of his professional career in the foothills of the Great Smoky Mountains, honing his skills in Appalachian cuisine, but his roots are well-set in the coastal Creole, NOLA-style flavors of the gulf region. This Mobile, Alabama native enjoys the kick of just enough heat, so when he says there are no sausage substitutions for his family’s Turnip Green Soup, he means it. (Conecuh or bust.)
Currently the Executive Chef at Dancing Bear Appalachian Bistro in Townsend, Jeff understands what it takes to build a farm-to-table menu with locally-sourced ingredients, full of flavor and style. But as a father of five, he also understands when you need a big meal, quick and easy, to satisfy a hungry crowd. There are two versions of the Turnip Green Soup - one with easy items off the grocery shelf, the other with fresh, from-scratch ingredients.
Turnip Green Soup with Conecuh Sausage and Cornbread
Cornbread
2 cups stone ground yellow cornmeal
1 Tbsp sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 egg
1 ¾ cups buttermilk
¼ lb unsalted butter, melted
2 Tbsp bacon fat or oil
Place a 9-inch cast iron skillet in a preheated 425-degree oven while making the batter.
Mix dry ingredients in a bowl; mix egg and buttermilk in a separate bowl. Combine the wet with the dry ingredients, then stir in melted butter.
Pull the pan out of the oven and add the 2 Tbsp of bacon fat or oil into the pan and swirl around. Pour in batter. Reduce oven to 375 degrees and bake cornbread on middle rack for 15-20 minutes or until set.
Turnip Green Soup (Quick Version)
2 bags (14 oz) frozen turnip greens with diced turnips
1 medium onion, diced
2 Tbsp olive oil
1 lb Conecuh sausage, cut into bite size pieces (no substitutions)
4-5 cups chicken stock
2 cans (15.5 oz) great northern beans, drained and rinsed
1 pack (1.4 oz) Knorrs vegetable soup mix
In a 5 or 6 quart Dutch oven, sweat onion in olive oil for 2-3 minutes. Add Conecuh sausage and cook for an additional 1-2 minutes, then add the rest of the ingredients. Bring to a simmer, then turn the heat down to low and cover. Let the stew simmer for a couple hours on very low heat.
Serve with cornbread, hot sauce, and chow chow.
Yields about 1 gallon of stew
Chef’s note: This is a family recipe that is ideal for busy weekends or weekdays that does not take a lot of time in the kitchen. Throw everything in a pot and let it simmer for a while.
Turnip Green Soup (Fresh Version)
2 lbs fresh turnip greens with turnips
1 medium onion, small diced
1 red bell pepper, small diced
1 medium carrot, peeled and small diced
4 garlic cloves, minced
2 Tbsp olive oil
1 lb Conecuh sausage, cut into bite size pieces (no substitutions)
4-5 cups chicken stock, preferably homemade
2 cans (15.5 oz) great northern beans, drained and rinsed
1-2 Tbsp salt
1 Tbsp soy sauce
2 Tbsp cider vinegar
1 tsp black pepper
1 tsp red pepper flakes
2-3 bay leaves
Wash and chop the turnip green and set aside. Peel and small dice the turnips and set aside.
In a 5 or 6-quart Dutch oven, sweat onion, pepper and carrot in olive oil for 2-3 minutes. Add the garlic and cook for an additional minute, then add Conecuh sausage and cook for 1-2 more minutes.
Add the rest of the ingredients and bring to a simmer, then turn the heat down to low and cover. Let the stew simmer for a couple hours on very low heat. Check seasoning and serve with cornbread, hot sauce, and chow chow.
Chow Chow
1 head napa cabbage, quartered, cored removed and sliced thin
2 red bell peppers, small diced and seeded
2 green bell peppers, small diced and seeded
2 jalapeños, small diced and seeded
1 green tomato, small diced
6 cloves garlic, minced
1 onion, small diced
2 cups cider vinegar
1 ½ cups brown sugar
1 tsp turmeric
1 tsp ground ginger
1 Tbsp salt
1 Tbsp red pepper flakes
Place all ingredients except napa cabbage in a medium sauce pot and cook until tender, about 20 minutes. Add napa cabbage and cook for 10 more minutes, or until cabbage is soft.
Yield about 3 quarts