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Fall recipes

BRUNSWICK STEW

Mairi Furniss

1¾ lbs. chicken, cooked and diced in 1 gallon of water (save stock)

2 lbs. new red potatoes, washed and cut into cubes

1 head celery, chopped

1 lb. onions, chopped

1 stick butter

32 oz. tomato juice

½ tsp. cayenne pepper

½ Tbs. black pepper

1 Tbs. kosher salt 

1/8 c. sugar

3 (15.5 oz.) cans cream corn

6 cans yellow butter beans, puréed

2 (28 oz.) cans diced tomatoes

1 (12-16) oz. bag frozen tiny lima beans

1 (12-16) oz. bag frozen white corn, or 1 can shoe-peg corn

Purée butter beans in food processor, using 4 cans drained and 2 cans undrained. This is used as a thickening. Cook chicken in water. Drain and cut into bite sized pieces. “Drain shoe peg corn if using canned white corn.”

Sauté chopped celery and onions in butter until cooked. Bring chicken stock to a boil. Add tiny lima beans and white corn, tomato juice, cream corn, diced tomatoes, celery, onions, and potatoes. Stir in...

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