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
Brunswick Stew -- Lynn's Recipes
Lynn demonstrates how to make a delicious, simple Brunswick Stew. This is great as a main dish or to use as a side dish for barbeque chicken, pulled pork, or any other type of barbeque. This makes a lot, so it is also a great stew to freeze in individual containers and use as needed for a quick lunch or dinner.
4 pounds pork tenderloin
4 chicken breasts
1 can cream corn
1 can whole kernel corn, undrained
2 cups chicken broth
3 (28 ounce) cans crushed tomatoes
1 cup barbeque sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons white vinegar
1 onion, chopped
3 Tablespoons sugar
Salt and pepper, to taste
Hot Sauce, optional
Cook the pork and chicken in a pressure cooker or cover with water in a large stockpot, bring to a boil and simmer until done and can be shredded with a fork.
Chop or shred the pork and chicken very fine -- or process in food processor and place in a large stockpot or large crock pot.
Add all of the remainder of the ingredients. If cooking on the stove, bring to a boil, reduce heat to a simmer and continue cooking for 2 hours. If using the crock pot, place all ingredients in the crock pot and cook for about 4-6 hours until everything is hot and the flavors are all incorporated with one another. You can add hot sauce if you desire for additional heat.
Serve or place in freezer for future meals.
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Love & Best Dishes: Chicken Brunswick Stew Recipe
Chicken Brunswick Stew Recipe - This easy Brunswick Stew recipe with chicken is an awesome cold-weather soup recipe that is bringing back memories for Paula!
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Brunswick Stew
This is a rerun but oh so worth watching and making it again. Let's call it a re-do. It was that easy and simple. Did I tell you how delicious it is? Give it a try and please give me like and hit that subscribe button. I'll be back soon with new recipes as soon as the remodel is completed.
Easy Brunswick Stew - Southern Style Delicious
This Southern Standard can function as a main dish or a side. We have this at a lot of pig pickin’ events and at family reunions as well as holidays and dinner on the ground at church. It’s something I always asked my mom for on my birthday actually. I love it with lots of potatoes in it too so sometimes I add more. You can use what you like. Feel free to play with the ingredients list.
I hope you enjoy this family favorite of ours! Thank you so much!!
Recipe ingredients
3 Roasted chicken breasts or rotisserie chicken meat to equal about 2 1/2 to 3 cups of chicken
Cooked 4-5 pork chops
Shred the meat and mix up to put in stew. Can use just chicken if you want but don’t use all pork.
3 Tbsp olive oil
Chopped yellow onion
2 quarts water
3 heaping tsp chicken base
Peeled and chopped up potatoes
2 cans tomato sauce **( can use 1 can tomato soup)
1 c ketchup
2 cans sweet corn **(can use 1 creamed corn)
2 cans Lima beans
Can put green peas and string beans - optional
Seasoning like salt and pepper to taste
A tsp or so of sugar
Granulated garlic
Add seasoning slow and you can always add more to taste
If you need to keep warm, set to warm in a crock pot to prevent scorching. Stir every 15 -20 min
**(listed substitutes for second cans of corn and tomato sauce)
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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DUTCH OVEN CAMP COOKING STEW AND WILD GARLIC DUMPLINGS
Another cooking video using the dutch oven hope you enjoy