Southern Collards With Cornmeal Dumplings

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1 to 1 1/2 pounds smoked turkey wings or necks

2 quarts chicken broth or water

1 teaspoon hot sauce, such as Paula Deen Hot Sauce

1 teaspoon The Lady and Sons House Seasoning, recipe follows

One 1-pound bunch collards, center ribs removed, leaves cut into 1/2-inch strips

4 tablespoons (1/2 stick) butter

1 1/2 cups cornmeal

1 cup all-purpose flour

1 small onion, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

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