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) :
How To make Brunswick Stew with Corn Dumplings's Videos
Cast Iron Brunswick Style Stew | Cast Iron Wednesday
For the 'Show Us Your Stew' Challenge I'm putting together a chicken & brisket Brunswick style stew in a vintage #5 Potjie Pot.
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Traditional Brunswick Stew With Squirrel Cooked in the Dutch Oven
Join us for a Great Traditional recipe for a Southern Favorite. We cook a Brunswick Stew in the Dutch Oven like the old time recipe.
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Chef John’s Brunswick Stew - Food Wishes
This is my take on a classic, comforting Southern stew featuring pork, chicken thighs, and lots of veggies. This meaty soup can be made with any and all meats, and is a perfect catchall for seasonal vegetables. Enjoy!
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Shortcut Brunswick Stew, Best Old Fashioned Southern Cooking
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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!