Brunswick stew with corn dumplings
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Brunswick stew with corn dumplings
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Last updated 6/12/2012 1:11:07 AM. Recipe ID 38538. Report a problem with this recipe.
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      Title: Brunswick stew with corn dumplings
 Categories: Stews
      Yield: 8 Servings
 
     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, quartered
      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

MMMMM-----------------------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 




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Recipe ID 38538 (Apr 03, 2005)

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