Before dipping a soup spoon in your bowl, let’s delve into the history of Brunswick Stew–long enjoyed by hunters and royalty. There are as many versions of Brunswick stew as there are stories about its origin. Brunswick County, Virginia claims to have created the stew in the 1800s during a hunting excursion. It contained squirrel and was prepared outdoors over an open fire. While the ingredients may vary from one region to another, one thing is common, a combination of meats is typically used to prepare a pot of this stew. The earliest versions were made with available wild game: rabbit, squirrel, and even opossum.
Growing up in north Florida, I heard the stew originated in Brunswick, Georgia. To my surprise, I read that this stew precedes early American history altogether. In Marjorie Kinnan Rawlings book, Cross Creek Cookery, she states that Brunswick stew was known to be a favorite dish of Queen Victoria, 1819—1901 and can be traced to Brunswick (Braunschweig) in Old Germany. Regardless of its origin, Brunswick stew is a renowned favorite.
In the south, BBQ lovers savor the flavor of smoked meats such as pork, beef, and chicken in Brunswick stew. Today, Brunswick stew is a menu staple served in pit barbecue restaurants in Brunswick Georgia and surrounding south Georgia and north Florida towns. Each restaurant puts their signature twist on it.
Another way to enjoy Brunswick stew is ladled on a loaded baked potato. Hootenanny’s BBQ in downtown, Brunswick, Georgia serves battered fries topped with their in-house Brunswick stew, cheddar, sour cream, and green onion! As pictured in the photo below from Hootenanny's BBQ, Brunswick, GA.
For the past decade, I’ve made Brunswick stew from smoked turkey left-over from our Thanksgiving dinner. Sometimes we smoke a duck and add it to the stew, as well. Talkin’ tasty, now! I’ve tweaked the recipe a couple of times over the years. Here’s my latest and favorite version yet. Hope you enjoy the recipe, too.
SMOKED TURKEY (& DUCK) BRUNSWICK STEW RECIPE
Ingredients
1-2 Tablespoons olive oil
1 large Vidalia onion, chopped
5 cups smoked turkey meat or turkey breast (Variation: A combination of smoked turkey and duck, a must try.)
14.5 can diced tomatoes
2 ½ cups Yukon gold potatoes, cubed
2 cups frozen, mixed vegetables (or you can substitute lima beans and corn, if you prefer)
4 cups chicken broth (can add additional liquid, water, if needed
½ cup hickory-flavored barbecue sauce
1 Tablespoon Worcestershire sauce
1 teaspoon Louisiana hot pepper sauce
1 ½ teaspoon sea salt
1 teaspoon black pepper
½ teaspoon garlic powder
Kick n’ Chicken seasoning, to taste
Directions
1. Heat the olive oil in a large stock pot over medium heat. Cook and stir the diced onion in the oil until soft and translucent, about 5 minutes.
2. Shred the cooked smoked turkey (and duck) meat in a food processor or by hand.
3. Add shredded meat and remaining ingredients to the stock pot and stir.
4. Bring the stew to a boil over medium heat. Reduce heat to low and simmer until potatoes are tender, about an hour, stirring occasionally.
By Deborah S. Tukua, author of Traveling the Natchez Trace Parkway from A to Z
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