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Brunswick Stew with Corn Dumplings Recipe

Brunswick Stew with Corn Dumplings recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Brunswick Stew with Corn Dumplings recipe  PDF


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 mi well. Cut in butter using a pastry blender or two knives until mi ture resembles coarse meal. Stir in corn using fork, then add milk and stir just until moistened _do not overmi _. Add to stew and cook as directed. Recipe By : connallyvms.cis.pitt.edu (Kate Connally)

Brunswick Stew with Corn Dumplings recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
844 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Brunswick Stew with Corn Dumplings recipe  PDF   Soup recipes RSS   New

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