Print

Classic Southern Soul Food Sunday Dinner Plate: 7 Easy Sides

Southern soul food Sunday dinner plate - featured image
Print Recipe

A comforting and balanced Southern soul food meal featuring slow-smoked turkey legs, creamy mac and cheese, tender collard greens, and homemade cornbread. This recipe focuses on simple ingredients and proper technique to create a crowd-pleasing feast.

Ingredients

Scale
  • 1 large turkey leg (or quartered chicken pieces)
  • 1 cup apple cider vinegar
  • 2 tablespoons liquid smoke (optional)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 pound elbow macaroni
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups whole milk
  • 1/4 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon mustard powder
  • 2 large bunches fresh collard greens, stems removed and chopped
  • 1/2 pound smoked turkey necks or ham hocks
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 4 cups chicken or vegetable broth
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup melted butter

Instructions

  1. Pat the turkey leg dry and rub with garlic powder, onion powder, paprika, salt, and pepper. Place in a roasting pan, pour apple cider vinegar and liquid smoke over it, cover tightly with foil, and roast at 325°F for 1.5-2 hours until internal temperature reaches 165°F.
  2. While the turkey roasts, sauté diced onion and garlic in a large pot. Add chopped collard greens, smoked turkey necks, broth, vinegar, and brown sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours until tender.
  3. In a saucepan, melt butter and whisk in flour and mustard powder. Slowly whisk in milk and cook until thickened. Remove from heat and stir in shredded cheddar cheese until smooth. Season with salt and pepper.
  4. Boil elbow macaroni in salted water until al dente. Drain and toss with butter, then fold into the cheese sauce.
  5. Preheat oven to 400°F. Whisk cornmeal, flour, sugar, baking powder, and salt. In another bowl, mix buttermilk, eggs, and melted butter. Combine wet and dry ingredients, pour into a greased cast-iron skillet, and bake for 20-25 minutes until golden brown.

Notes

For the greens, look for firm, dark green leaves. If using frozen collards, adjust cooking time. For gluten-free cornbread, use a 1:1 gluten-free flour blend. Ensure cheese sauce is removed from heat before adding cheese to prevent separation. Leftovers can be refrigerated for up to 4 days.

Nutrition

Keywords: Southern food, soul food, Sunday dinner, turkey leg, mac and cheese, collard greens, cornbread, comfort food, family dinner

Find it online: https://blingbite.com/classic-southern-soul-food-sunday-dinner-plate-7-easy-sides/