Brunswick Stew with Corn Dumplings Recipe

Brunswick Stew with Corn Dumplings
 
 Recipe By     : connally-at-vms.cis.pitt.edu (Kate Connally)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   18                    white peppercorns -- bruised
    6                    whole cloves
    2      cloves        garlic
    2                    bay leaves
    3      sprigs        parsley
      1/4  teaspoon      dried thyme -- or 4 sprigs fresh
    2      quarts        chicken stock
    6      pounds        stewing chicken -- or large roaster, qu
    1      large         onion -- chopped
      1/2  pound         bacon -- good,thick;chopped
    3      medium        onions -- chopped
    3      medium        new potatoes -- peeled and cubed
   12      ounces        tomatoes -- peeled, undrained
    1      cup           dried baby lima beans -- soaked overnight
    2      tablespoons   tomato paste
    1                    dried red pepper -- optional
      1/2  teaspoon      salt
      1/8  teaspoon      fresh ground black pepper
    1      cup           okra -- fresh, halved
    2      cups          corn kernels -- fresh
                         -----CORN DUMPLINGS-----
    1      cup           flour
    1      tablespoon    yellow cornmeal
    2      teaspoons     baking powder
      1/2  teaspoon      salt
    1      pinch         sugar -- generous
    1      tablespoon    butter -- chilled
      1/3  cup           fresh corn kernels -- or frozen, thawed
      2/3  cup           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.
 
 
                    
 
 
 
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3945 0 0 0 0 0 0 0 0 0 0 0 0 0
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