How To make Brunswick Stew with Corn Dumplings
18 white peppercorns
: bruised 6 whole cloves
2 cloves garlic
2 bay leaves
3 sprigs parsley
1/4 ts dried thyme :
or 4 sprigs
: fresh 2 qt chicken stock
6 lb stewing chicken or large
: roaster, qu 1 lg onion :
chopped
1/2 lb bacon good
: thick;chopped 3 md onions :
chopped
3 md new potatoes peeled and
: cubed 12 oz tomatoes :
peeled,
: undrained 1 c dried baby lima beans
: soaked overnight 2 TB tomato paste
1 dried red pepper :
: optional 1/2 ts salt
1/8 ts fresh ground black pepper
1 c okra fresh, halved
2 c corn kernels :
fresh
: CORN DUMPLINGS 1 c flour
1 TB yellow cornmeal
2 ts baking powder
1/2 ts salt
1 pn sugar :
generous
1 TB butter chilled
1/3 c fresh corn kernels :
or
: frozen, thawed 2/3 c milk -- cold
Soak lima beans overnight in cold water then drain. Combine first 6 ingredients in small piece of cheesecloth and secure with a string. Add to an 8-quart pot with the stock and bring to a simmer over
medium-high heat. Add hen, giblets, and 1 chopped onion. Simmer, covered, until the chicken is tender, about 1 1/2 to 2 hours. Chill overnight if desired. Skim fat from surface of stock. Remove chicken; discard skin and bones and cut meat into bite-size pieces. Set aside. Cook bacon until crisp in medium skillet over medium heat. Remove with slotted spoon to paper towel and drain well. Add to stock. Pour off all but 2 tblsp fat and place skillet over high heat. Add remaining onion and saute quickly until browned. Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine. Cover partially and simmer until beans are tender, about 40-60 minutes. (Stew can be prepared several days ahead to this point and refrigerated.) Stir in reserved chicken, okra, and corn. Bring stew to simmer, then drop dumpling batter in by tablespoonfuls. Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 minutes. Turn into soup tureen to serve or spoon dumplings into heated bowls and ladle soup over. Corn Dumplings: ~ Combine flour, cornmeal, baking powder, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in corn using fork, then add milk and stir just until moistened; _do not overmix_. Add to stew and cook as directed. Recipe By : connally@vms.cis.pitt.edu (Kate Connally) :
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Brunswick Stew on the Rec Tec Matador | Comfort Food ????
Who doesn't love a good bowl of Brunswick Stew? This is our favorite go to recipe for a hearty Brunswick Stew that will put all others to shame! Check it out NOW!!
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Meat Revival Brunswick Stew
Ingredients
3 cups boneless skinless chicken thigh meat cut into bite size chunks
1 big link of Conecuh Smoked Sausage cut into bite size pieces
1 lb pulled pork
2 Tbs vegetable oil
1 large sweet onion coarse chopped
1 whole head garlic smashed and chopped
1 Red Pepper chopped
1.5 lbs Baby Red Potatoes, cubed
1 11oz can yellow and white corn (drained)
5 cups chicken broth
1 cup Lotta Bull BBQ Sauce
1 14.5oz can Petite Chopped Tomatoes
1 12oz Bottle Red Stripe beer
Twist’d Q Brown Sugar Hickory Pork Rub from Loot N’ Booty BBQ
Procedure
1. Season chicken chunks with light coating of rub and set aside.
2. Preheat your Rec Tec Matador on medium/high heat until oil is sizzling.
3. Brown sausage for a couple minutes.
4. Move sausage up to warming area.
5. Brown chicken next. Be sure it is fully cooked.
6. Move chicken up to warming area.
7. Sauté onion and peppers until onions are translucent.
8. Add garlic and cook a few minutes, being careful not to burn.
9. Pour in chicken broth, BBQ Sauce, Tomatoes and reserved meat plus the cooked pulled pork.
10. Slowly bring to a bubbling simmer, reduce heat and cook for 30 minutes.
11. Add the Red Stripe beer, and let the stew cook down a little (about 15 minutes).
12. Season with more rub to taste.
13. Add potatoes.
13. Cook until potatoes are nearly soft (when you poke them with a fork, it goes in really easy), then add corn.
14. Continue cooking for about 5 more minutes then serve.
Rec Tec Matador: rectecgrills.com
Twist’d Q Rubs: twistdq.com
Lotta Bull BBQ Original BBQ Sauce: lottabullbbq.com/store/
ThermoWorks Thermapen Mk4:
Brunswick Stew Recipe ~ Noreen's Kitchen
Greetings! What can I make with what I have in the house? What can I do to use up some of the stock I have in my freezer? Quick inventory reveals that I have a bag of frozen chicken breasts some lima beans, okra, tomatoes, a link of smoked sausage that needs eating, a few potatoes in the larder and then it dawns on me, I have the perfect makings for Brunswick Stew!
This is a classic dish that is found in the South East mostly from Virginia down through Georgia. Kind of a regional wonderment. We have restaurants in the area that are famous for the brew. You can even find it in a can at the grocery store.
Originally calling for small game such as squirrel or rabbit, but today more traditionally made with chicken, ham, salt pork or sausage, this stew can contain any type of meat you have, whatever you choose, beef, chicken, pork, ham, sausage, you get the picture.
So I hope you like the history lesson and the stew. As always, Happy Eating!
BEST Dutch Oven BRUNSWICK STEW Classic Southern Comfort Food
BEST SOUTHERN FAVORITE COMFORT FOOD! This is a delicious Southern Favorite. A one pot meal that is delicious and easier to make than you might think. Grab a cold beer or Sweet Tea and enjoy. Hit the JOIN BUTTON for much more.
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CanCooker Brunswick Stew
Another home run recipe using the CanCooker. Brunswick Stew recipe can be found here:
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There are several versions of Brunswick stew and several states and cities claim it came from them. Who know's what the truth is. Regardless, Brunswick stew should be for your next cookout. Give the recipe a try or give me your recipe so I can try!
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How To Make Easy Brunswick Stew with Southern Fried Cornbread
Follow these step by step instructions to make a delicious Brunswick Stew. im using leftovers and pantry ingredients. I'm also making some soft and crispy Southern Fried Cornbread!