Brunswick-Style Stew

Name: Brunswick-Style Stew
Ingredients: 1 lb. bulk pork sausage; 2 turkey legs (about 3 lb.); 2 to 3 stalks celery (2 c.); 1 bay leaf; 1 (16 oz.) can whole tomatoes and juice; 1 (10 oz.) pkg. frozen corn; 2 Tbsp. snipped parsley (can use dried); 2 c. water; 1 large onion, sliced; 1 tsp. dried basil leaves; 1/2 tsp. Tabasco sauce; 1 (10 oz.) pkg. frozen baby lima beans

12 ingredients

10 steps

Ingredients

1 lb. bulk pork sausage
2 turkey legs (about 3 lb.)
2 to 3 stalks celery (2 c.)
1 bay leaf
1 (16 oz.) can whole tomatoes and juice
1 (10 oz.) pkg. frozen corn
2 Tbsp. snipped parsley (can use dried)
2 c. water
1 large onion, sliced
1 tsp. dried basil leaves
1/2 tsp. Tabasco sauce
1 (10 oz.) pkg. frozen baby lima beans

Directions

1

Put turkey legs in roasting pan and cook in 350° oven until golden brown.
2

Remove from oven; set aside to cool.
3

Cook and stir sausage in 4-quart Dutch oven until brown.
4

Remove from pan with slotted spoon onto plate and blot with paper towels.
5

Pour off all fat.
6

Trim meat from turkey bones and cut into bite size pieces. Return sausage, turkey pieces to Dutch oven and add water, onion, celery, basil, Tabasco and bay leaf.
7

Cover and simmer until turkey is tender, about 1 1/2 hours.
8

Now add tomatoes, corn and carrots. Break tomatoes up by hand.
9

Heat to boiling; reduce heat; cover and simmer until vegetables are tender, about 20 to 25 minutes; remove bay leaf.
10

Can serve as is, or if thickening is desired, use cornstarch and water.