• In a large pot, cook the turkey legs in broth or water and salt over medium heat for approximately 90 minutes, or until tender. When the meat is cooked through, transfer it to a dish to cool. Do not discard the broth.
• Add the collards to the broth and bring to a boil, then reduce the heat to a simmer and cook, uncovered, for 45 minutes.
• While the collards simmer, pull the turkey meat off the bone, shred into bite-size pieces and set aside.

For the dumplings:

• Prepare the dumpling mixture by stirring together the cornmeal and dry ingredients, then mix with the water and maple syrup.
• Bring the pot of collards to a medium boil and, with wet hands, form golf ball-size dumplings from the cornmeal mixture. Flatten each one slightly prior to placing it gently into the pot of greens.
• Lower the heat until the broth is just simmering and cook, covered, for another 20 minutes. Add the meat back to the pot and heat for 10 minutes more.
• Serve each bowl with collards, turkey, dumplings and broth.