Brunswick Stew with Corn Dumplings

Title:
Brunswick Stew with Corn Dumplings

Yield:
8 Servings

Categories:
Stews




Ingredients:





    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





-------------------------------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 by: connally@vms.cis.pitt.edu (Kate Connally)


 


 Posted to bbq-digest V5 #753 by RockMc 
on Dec 10, 1997