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Holiday Cooking & Baking Recipes: Turnip Greens & Bacon Dip with Pull-Apart Bread Recipe
Nov 10, 2021
Turnip Greens & Bacon Dip with Pull-Apart Bread Recipe - Serve this Southern appetizer recipe at your holiday get-togethers to make everyone feel a little extra holly jolly!
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Turnip Greens & Bacon Dip with Pull-Apart Bread Recipe: https://www.pauladeen.com/recipe/turnip-greens-and-bacon-dip-with-pull-apart-bread/
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0:00
- It's crazy what I'm fixing to say y'all,
0:05
but do you know,
0:06
the holidays are just around the corner.
0:09
Thanksgiving and Christmas is just around the corner.
0:13
So, we thought maybe an appetizer would be nice to share
0:18
with you all today.
0:20
And I love this one that I'm fixing to share with y'all.
0:23
In fact, it's in a Cooking with Paula Deen Magazine
0:27
and it is on the stands right now.
0:32
And it's a turnip green and bacon dip with pull apart bread.
0:41
Looks delicious, doesn't it?
0:42
It is delicious y'all.
0:45
So, that's what I want to share with y'all today.
0:50
We're going to start off.
0:53
You'll need like a 10 ounce iron skillet works real good.
1:02
If you don't have a cast, a 10 inch cast iron,
1:05
you can use, I guess, anything that you can put in the oven.
1:10
So, I'm going to start with four slices of bacon,
1:15
finely chopped.
1:20
So, we're going to let that cook
1:21
until it's brown and kinda crisp.
1:30
And then we're gonna throw in some onions
1:33
and then we're gonna throw in some turnip greens,
1:36
some fresh turnip greens.
1:39
And I think the recipe calls for about five cups,
1:42
but you know, turnip greens wilt down to nothing.
1:48
So you can buy like a bunch, you know,
1:52
that's already bunched up or you can buy them in the bag,
1:57
that's already washed and cut.
2:02
But the only thing is if you buy them like that,
2:06
you'll have to go through and de-stem them.
2:09
'Cause I just don't like a lot of stems in my greens.
2:18
Makes it very pretty and that probably,
2:20
cooked down, it probably won't make a cup.
2:25
All right, these are going now.
2:32
Like I said, I'm going to drain these,
2:37
but we're going to need that fat
2:40
to flavor those turnip greens.
2:47
Trying to drain this
2:49
because I want that fat in there for flavor.
2:58
Just going to try to mash that out.
3:13
Okay.
3:14
So, next we're going to add our onions.
3:22
Stir those around for a second.
3:32
And those are chopped very nice and fine,
3:35
so those won't take but a second to cook.
3:40
And now I'm going to add our turnip greens
3:45
and we're going to cook these for about,
3:48
anywhere from three to five minutes.
4:07
Over kind of a medium heat.
4:09
I've got it on medium high,
4:11
so we'll cut that down just a little bit.
4:18
And if your bacon didn't render much fat,
4:26
which our bacon didn't render a whole bunch of fat,
4:31
so you know what I'm gonna do?
4:36
To help it along, a little dab of butter.
4:47
This is going to be so tasty y'all.
4:51
I think you're gonna really like this recipe.
4:58
Turnip greens are a thinner green,
5:03
a lot thinner than a collard green.
5:10
The collard green is definitely more dense.
5:13
And if you start with this many collards,
5:15
then you'll have about that many collards.
5:18
You start with that many turnip greens,
5:19
you're gonna have this many turnip greens.
5:22
So they're a lot denser, collards are,
5:27
versus the turnip green.
5:29
And turnips have a little slight bitter taste to them.
5:40
- [Eddy] You ever make like a wilted green salad?
5:43
- No, I never have, have you, Eddy?
5:46
- I think one of my friends, you know Wade,
5:49
his grandmother would make something.
5:51
I think she made it like a dressing
5:52
with apple cider and bacon grease.
5:57
- Yeah kind of like a hot bacon dressing
6:03
over wilted greens.
6:05
I'm going to turn that down a little bit.
6:07
And then we go turn it back over here to our counter.
6:10
And we are gonna put the stuff together
6:13
that is going to make this so tasty.
6:17
So I've got four ounces of softened cream cheese.
6:28
We've got mayonnaise.
6:34
We've got sour cream.
6:40
We got some more stuff too,
6:42
but I just want to get the creamy things mixed up.
6:46
You got your eye on those turnips?
6:48
- [Teresa] I sure do.
6:49
- Thank you.
6:57
Okay.
6:58
So you could actually do this with the little hand mixer,
7:02
if you wanted to, but if your cream cheese is soft enough,
7:07
you can work it just like this.
7:33
This looks so good.
7:34
You know, what'd be good now in here?
7:37
Some cheese and a little dash of red wine vinegar.
7:44
Ooh, you would have some good, good dressing.
7:51
Okay.
7:54
Now we're going to add garlic powder.
8:01
Didn't take them but a second to get dry
8:03
in these little bowls.
8:07
Eighth of a teaspoon, or a quarter of a teaspoon
8:10
of red pepper
8:12
and an eighth of a teaspoon of cumin.
8:19
Parmesan cheese
8:24
and white cheddar cheese.
8:32
Now in the magazine,
8:35
it calls for canned breadsticks.
8:40
And I have seen those on occasion.
8:42
Have you, Cary?
8:44
Seen the breadsticks that come in the can
8:47
like the canned biscuits?
8:50
But our grocery store did not have them,
8:53
but they had some frozen bread knots in the bread freezer.
9:00
And these are going to work out just perfect.
9:03
I'm just gonna tear those in two
9:07
and kind of mash them down.
9:08
And that's what we're gonna
9:14
put around our ingredients,
9:17
our turnip green mixture.
9:18
Are those ready Teresa?
9:20
- I think you're pretty close.
9:20
- Okay and Aunt Peggy is here
9:25
and she's moving about,
9:28
because there's been some requests
9:33
for us to do her sweet potato casserole,
9:37
sweet potato souffle.
9:38
So she's actually going to show us how she makes it.
9:41
- And she just happens to be in town to do it.
9:43
- Just happens to be in town.
9:53
Ooh, those turnip greens taste good.
9:57
Got a little tart to them.
10:01
Now I'm going to mix our bacon
10:05
in with our ingredients right here.
10:10
I could eat this just like this on some breadsticks.
10:14
- [Eddy] I would be so happy
10:15
if I was visiting someone and they served this.
10:17
- Oh, I know.
10:21
It's really, really good.
10:35
Okay.
10:38
Now in goes our turnip greens.
10:43
Eddy 'bout got them out of reach for me.
10:47
I think he thought I was going to sit the pan
10:53
down like that.
10:56
Okey dokey.
10:59
See how simple that was?
11:02
And if you wanted to, you know,
11:05
you can buy frozen turnip greens
11:10
in those little bitty boxes.
11:12
Yeah. I think it's like a 10 ounce box.
11:15
If you can't find any fresh greens,
11:17
you could certainly use that.
11:19
The only thing is that you'd want to squeeze,
11:22
thaw them out and squeeze them real good,
11:25
because in the freezing process,
11:28
they get frozen with a lot of water in them.
11:30
So you'd want to squeeze that water out.
11:36
Okay, so here we go.
11:40
We going to put in our knots.
11:43
Excuse me, Eddy. I'm going to reach over you.
11:52
These worked better cutting them.
11:57
These are pretty little knots.
12:00
If you can find the breadsticks in the can.
12:06
- [Teresa] But the thing with that,
12:07
you would have to wrap them.
12:08
- Yeah you would have to twist them to get the knots.
12:09
- [Teresa] This is easier.
12:11
- Yes, it is.
12:12
It surely is, sister.
12:20
- [Teresa] And it comes two to a pack, so six in total
12:24
and I think that's all you're really going to need.
12:28
- [Eddy] So then you're really only cooking that
12:29
until that is bubbly a little bit.
12:32
- Well we're going to cook it for 25 minutes.
12:35
For about 25 minutes,
12:37
and we may need to cook it covered for a while.
12:44
I need like,
12:47
one more half a knot.
12:50
There we go.
12:57
I'm getting hungry.
12:58
- [Teresa] And these have garlic on them already,
13:00
so this is a little bit more flavor.
13:02
- Yes, a little bit more garlic, yum.
13:09
So now we're going to take our turnip green filling
13:17
and we're just gonna put it
13:20
right down there in the middle of our bread knots.
13:37
Kind of like that spinach dip in a little bit,
13:40
you know, kind of in a way.
13:44
- [Teresa] With just a fall feel.
13:47
- Yes.
13:58
Gonna get the rest of that,
13:59
y'all know I am.
14:08
Okay, we're going to cook this in a 375 degree oven
14:16
for about 20 or 25 minutes.
14:19
And like I said, at some point,
14:21
we may need to put some tin foil over it, Teresa.
14:27
So the bread won't get so brown.
14:30
- Okay, I'm going to carry that for you.
14:33
- Oh, okay. Thank you.
14:34
- That's nice and heavy.
14:36
- Yum.
14:37
- So off to the oven we go.
14:39
- Our turnip green dip is hot
14:43
and I recommend that you let this sit for about 10 minutes
14:50
because it will take the skin off the roof of your mouth.
14:55
And this is very, very hot,
15:00
but look how good that looks.
15:05
Is that, it's a beautiful presentation.
15:09
More, a little rustic looking, but it's,
15:14
- [Teresa] It smells phenomenal.
15:16
- Well come around here and grab you a knot.
15:25
It's so good.
15:27
- Eddy's got to come off his diet, this is ridiculous.
15:29
- I know. I'm telling you,
15:30
I can't hardly wait for him to say, okay,
15:33
I'm not doing that diet anymore.
15:35
- I don't know that that's ever going to happen.
15:37
- Oh, it's going to happen. It's going to happen.
15:40
I know his doctor is going to say,
15:42
"Get off that boy."
15:44
- [Teresa] Woo, it's hot.
15:48
- It's so good.
15:50
The turnip green, the flavor of the turnip green
15:54
really comes through.
15:56
I told you it was almost had a little bitter,
16:00
little twang to it,
16:03
but it's a good, it's a good twang.
16:08
- [Teresa] These knots turned out perfect.
16:10
So don't worry about your cans just go to the,
16:14
- In fact, Teresa,
16:15
I would recommend this.
16:17
- [Teresa] Yeah, because it's got the garlic and butter
16:18
already on it.
16:19
- Mhm. It's got the garlic, ow.
16:23
- [Eddy] This would be a fun thing to have
16:24
at like the creek house for an appetizer.
16:26
- I know, wouldn't it?
16:30
We may need to.
16:31
- [Teresa] So good.
16:34
- Yum yum.
16:40
Yeah, I wouldn't fool with canned breadsticks, y'all.
16:44
I'd vote for the garlic butter frozen bread knots,
16:50
K-N-O-T-S.
16:55
'Cause these worked out perfect.
16:59
'Cause there's really not a whole lot of cooking to them.
17:02
Just getting them hot and brown.
17:04
- [Teresa] And you don't have to turn them
17:05
and twist them and do all that,
17:06
this is already done.
17:08
- And that bacon. Do you taste that bacon?
17:11
- [Teresa] Oh my gosh.
17:12
- You prepped that bacon perfectly.
17:16
- [Teresa] I've learned from the best.
17:19
- The size was perfect.
17:24
And I liked not cooking them totally crisp
17:32
because I like leaving them with flavor still in there.
17:42
- [Teresa] That's the bomb.
17:45
- You'll be the hit of your cocktail party or dinner
17:48
or whatever you're having.
17:51
So, happy Thanksgiving, happy Christmas, happy Halloween,
17:57
just happy, happy (laughing).
18:00
Lovely, best dishes, yum.
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