Brunswick Stew
This tasty Brunswick Stew is a one-pot dish that's quite easy to make. This is a great recipe to use up your leftover turkey meat!
Ingredients
- 1 tbsp. butter
- 1 tbsp. canola oil tips & tricks
- 1 cup yellow onions, diced
- 1 cup celery, diced tips & tricks
- 1 cup carrots, quartered and sliced
- 1 tsp. ground Himalayan pink salt, or to taste
- 3 large cloves garlic, pressed
- 1/2 tbsp. hot sauce
- 1 tsp. Creole seasoning see Recipe
- 1 tsp. dried thyme leaves
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 tbsp. tomato paste tips & tricks
- 1 can (15 oz.) diced tomatoes
- 3 cups Yukon Gold potatoes, scrubbed and cubed
- 4 cups low-sodium chicken broth (substitute vegetable broth)
- 1 large bay leaf
- 1 can (15 oz) corn kernels, drained
- 1 can (540 ml/19 oz.) Great Northern beans, drained and rinsed
- 4 cups cooked turkey, cubed see Recipe
- 1 tbsp. Worcestershire sauce
- 1/2 cup BBQ sauce see Recipe
- 1 tbsp. brown sugar optional
- 1 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a Dutch oven over medium heat, add butter and oil. When hot, add mirepoix and season with salt. Sauté for 3 minutes.
- Add garlic, hot sauce, Creole seasoning, thyme, and black pepper; sauté for 1 minute.
- Stir in tomato paste to coat. Add diced tomatoes, potatoes and broth. Mix well, add bay leaf and bring the mixture to a boil. Reduce heat to medium and simmer for 10 minutes.
- Add corn, beans, and cookey turkey. Bring to a simmer and cook for another 10 minutes, making sure the potatoes are submerged.
- Add Worcestershire sauce, and BBQ sauce. Stir well and cook for 10 minutes or until potatoes are tender.
- If desired, add brown sugar and stir well. If stew still has too much liquid, let it cook for another 5 minutes. Garnish with fresh chopped parsley.