Brunswick Stew With Corn Dumplings Recipe

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Servings: 8

Ingredients

Cost per serving $2.83 view details
  • 18 x White peppercorns, bruised
  • 6 whl cloves
  • 2 x Cloves garlic
  • 2 x Bay leaves
  • 3 sprg parsley
  • 1/4 tsp Dry thyme, or possibly 4 sprigs fresh
  • 2 quart Chicken stock
  • 6 lb Stewing chicken, or possibly large roaster, quartered
  • 1 lrg Onion, minced
  • 1/2 lb Bacon, good,thick,minced
  • 3 med Onions, minced
  • 3 med New potatoes, peeled and cubed
  • 12 ounce Tomatoes, peeled, undrained
  • 1 c. Dry baby lima beans, soaked overnight
  • 2 Tbsp. Tomato paste
  • 1 x Dry red pepper, optional
  • 1/2 tsp Salt
  • 1/8 tsp Fresh grnd black pepper
  • 1 c. Okra, fresh, halved
  • 2 c. Corn kernels, fresh
  • 1 c. Flour
  • 1 Tbsp. Yellow cornmeal
  • 2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1 pch Sugar, generous
  • 1 Tbsp. Butter, chilled
  • 1/3 c. Fresh corn kernels, or possibly frzn, thawed
  • 2/3 c. Lowfat milk, cool

Directions

  1. Soak lima beans overnight in cool water then drain. Combine first 6 ingredients in small piece of cheesecloth and secure with a string. Add in to an 8-qt pot with the stock and bring to a simmer over medium-high heat.
  2. Add in hen, giblets, and 1 minced onion. Simmer, covered, till the chicken is tender, about 1 1/2 to 2 hrs. Refrigerateovernight if you like. Skim fat from surface of stock. Remove chicken; throw away skin and bones and cut meat into bite-size pcs. Set aside. Cook bacon till crisp in medium skillet over medium heat. Remove with slotted spoon to paper towel and drain well.
  3. Add in to stock. Pour off all but 2 tblsp fat and place skillet over high heat. Add in remaining onion and saute/fry quickly till browned. Add in to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine. Cover partially and simmer till beans are tender, about 40-60 min. (Stew can be prepared several days ahead to this point and refrigerated.) Stir in reserved chicken, okra, and corn.
  4. Bring stew to simmer, then drop dumpling batter in by tablespoonfuls. Cover pot securely and simmer till dumplings are puffed and a toothpick inserted in center comes out clean, about 15 min. Turn into soup tureen to serve or possibly spoon dumplings into heated bowls and ladle soup over.
  5. Corn Dumplings: Combine flour, cornmeal, baking pwdr, salt, and sugar in medium bowl and mix well. Cut in butter using a pastry blender or possibly two knives till mix resembles coarse meal. Stir in corn using fork, then add in lowfat milk and stir just till moistened; _do not overmix_. Add in to stew and cook as directed.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 787g
Recipe makes 8 servings
Calories 926  
Calories from Fat 454 49%
Total Fat 50.42g 63%
Saturated Fat 15.52g 62%
Trans Fat 0.0g  
Cholesterol 198mg 66%
Sodium 1447mg 60%
Potassium 1845mg 53%
Total Carbs 57.57g 15%
Dietary Fiber 10.1g 34%
Sugars 9.41g 6%
Protein 59.79g 96%
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