Southerners love to debate the origins of Brunswick stew. Virginia,Georgia and North Carolina all claim to be its birthplace, but the truth most likely is that it originated with Native Americans. The first stews of early America contained all sorts of wild game, and folk history recounts that Brunswick stew was originally made with squirrel meat. The modern version is usually made with chicken, but leftover turkey is an ideal substitute.
4 cups leftover turkey, diced
6 cups chicken or turkey stock
1 (16-ounce) can of tomatoes, drained, seeded, and chopped
2 cups fresh or frozen corn kernels
2 medium all-purpose potatoes, peeled and cut into 1/2-inch dice
1 large onion, thinly sliced
1 cup fresh or frozen lima beans
1 cup fresh or frozen sliced okra
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon honey, or to taste
Add the tomatoes, corn, potatoes, onions, lima beans, and okra to the stock. Season with the salt, pepper, and honey. Bring to a simmer over medium heat. Reduce the heat to medium low and cook, stirring often, until the potatoes are tender, about 20 minutes.
Add the turkey to the vegetables and taste the stew for seasoning. Add more salt, pepper, or honey as desired. Cook an additional 15 to 20 minutes. Serve hot in warm bowls.
The flavor of this stew is even better the next day!
- Best Thanksgiving Leftovers – Turkey Banh Mi Sandwiches (romancingthebee.com)
- Best Thanksgiving Leftovers – Turkey Shepherd’s Pie (romancingthebee.com)
- Brunswick Stew: The Stew of the South (youvegottotastethis.myrecipes.com)