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    You are in: Home / Community Forums / Food Photos Forum / Tnksgiving Leftovers: Brunswick Stew ...
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    Tnksgiving Leftovers: Brunswick Stew ...

    PaulO in MA
    Sat Dec 20, 2008 10:29 am Groupie
    … and turkey soup, of course.

    Finally got around to hosting these pictures.

    We delivered meals to shut-ins on Thanksgiving Day. Will do it again on Christmas. We wanted to make turkey soup and Brunswick stew for the winter, so we made a large turkey breast on the Saturday following Thanksgiving. Bought an 8 ½-pound breast.

    Cranberry sauce following a Cuisine at Home recipe.


    Green beans with grape tomatoes. It’s also a Cuisine at Home recipe. We steamed the green beans, though. The recipe is very similar to a recipe that we have used for years, substituting halved grape tomatoes for the red pepper:

    Heating the tomatoes.


    After adding the steamed green beans.

    Cornbread stuffing from a recipe that was in the newspaper several years ago.

    Post-Thanksgiving "Thanksgiving" dinner. icon_biggrin.gif

    The real reason was to get to the leftover turkey. icon_biggrin.gif

    The turkey was brined sort, roughly following the many brined turkey recipes on here as far as what to throw in the brining solution. The skin was separated from the meat, and an herbed butter was rubbed on the meat.

    Cut 1 ½ pounds of turkey breast for Brunswick stew. Cut another 1 ½ pounds of turkey breast from the other side and froze it, so that we can make Brunswick stew later in the winter. Used the rest of the turkey for the soup.

    Made turkey soup sort of following recipes 49033 and 315713 on here. Place the turkey in a large stock pot. Cover with chicken broth. Add diced celery and carrot, celery leaves, pepper, and simmer until the meat falls off the bones.

    Just starting.

    My wife made mulled cider, while I was doing the leftovers.

    Starting out.

    That’s two, 12-quart stock pots.

    We sort of follow my wife’s late aunt’s Brunswick stew recipe.

    Thelma’s Brunswick Stew

    ¼ cup butter
    4 half chicken breasts
    3 cups diced raw potatoes
    2 cups shredded smoked pork
    1 cup chopped onion
    8 cans chicken broth (Regular size soup can.)
    2, 14 1/2-oz. cans stewed tomatoes
    1, 16-oz. package frozen lima beans
    1, 17-oz can creamed corn
    1, 8 ½-oz. can peas, drained
    ¼ cup liquid smoke (I use much, much less)
    1, 24-oz can diced tomatoes
    1, 16-oz. can shoepeg corn, undrained

    Stir chicken in first four ingredients (if using liquid smoke), bringing to a boil. Reduce heat and simmer uncovered 20 minutes.

    Add remaining ingredients. Bring to a boil, reduce heat, and simmer uncovered for 2 hours, stirring occasionally.


    ¼ cup melted butter
    1 ¾ cups ketchup
    ¼ cup firmly packed brown sugar
    1 tsp. prepared mustard
    ¼ cup white vinegar
    2 tbsp. Worcestershire sauce
    1 tsp. liquid smoke
    1 ½ tsp. lemon juice
    ½ tsp. minced garlic
    1 tsp. coarsely ground black pepper
    ½ tsp. red pepper

    Combine in a sauce pan and cook 25-30 minutes, stirring often. Add to stew.


    I wrapped the turkey skin in cheese cloth and had it simmering in the soup.

    Brunswick stew.

    We’re set for a while.

    Reheating the next day.

    Brunswick stew from last year made in a 7-quart Lodge Dutch oven.

    Making egg noodles later today, following the recipe in Joy of Cooking, and having turkey soup. It’s a cold, snowy day here, and I’ll be working on the driveway and walkway today.

    The last of the turkey soup last February.

    That’s Sally Lunn bread with it.

    Looking forward to turkey soup later today. icon_biggrin.gif
    Sat Dec 20, 2008 11:40 am Groupie
    Yes, you really are set. The pics look wonderful.
    Sat Dec 20, 2008 9:18 pm Groupie
    Wow, that's a lot of cooking and some wonderful photos. That brunswick stew looks excellent!!!

    What a wonderful idea to bring dinner to shut-ins.
    Sun Dec 21, 2008 12:07 pm Groupie
    I'll play shut in if you bring that dinner to me Paul. Lovely series once again . The recipe sounds delish
    Caroline Cooks
    Sun Dec 21, 2008 12:13 pm Groupie
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