Brunswick Stew with Corn Dumplings

* Exported from MasterCook *

Brunswick Stew with Corn Dumplings

Recipe By : connally@vms.cis.pitt.edu (Kate Connally)
Serving Size : 8 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 white peppercorns -- bruised
6 whole cloves
2 cloves garlic
2 bay leaves
3 sprigs parsley
1/4 teaspoon dried thyme -- or 4 sprigs fresh
2 quarts chicken stock
6 pounds stewing chicken -- or large roaster, qu
1 large onion -- chopped
1/2 pound bacon -- good,thick;chopped
3 medium onions -- chopped
3 medium new potatoes -- peeled and cubed
12 ounces tomatoes -- peeled, undrained
1 cup dried baby lima beans -- soaked overnight
2 tablespoons tomato paste
1 dried red pepper -- optional
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup okra -- fresh, halved
2 cups corn kernels -- fresh
-----CORN DUMPLINGS-----
1 cup flour
1 tablespoon yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 pinch sugar -- generous
1 tablespoon butter -- chilled
1/3 cup fresh corn kernels -- or frozen, thawed
2/3 cup 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.







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