Brunswick stew from leftover smoked turkey carcass

[Mark]

Verdict: Brunswick stew is outstanding.

As stated in:
http://www.bandera-brethren.com/index.php?name=PNphpBB2&file=viewtopic&t=927
started bykparrish, I read a few recipes and improvised. Follow the above link to recipe links.

I started by pressure-cooking the carcass and a few bay leaves for about an hour. Then drained the liquid for stock into a stockpot under a simmering heat. To this, I added:

1 gallon of frozen tomato sauce (my home made)
6 cobs worth of corn kernels
1 pack of frozen peas
1 can of lima beans
3 onions rough diced
3 potatoes rough diced
3 carrots rough diced
6 poblano peppers rough diced
1 tablespoon chopped garlic
1 tablespoon cayenne powder
1 tablespoon black pepper
2 tablespoons salt

I separated out the meat from the bones and skin in the pressure cooker content once it cooled enough to do so and added the meat to the stockpot (about 3 pounds worth). I also added the meat from one smoked turkey thigh (about 2 pounds worth). I let everything simmer for another couple of hours until the veggies were tender. Stir often; this stuff is thick and can easily burn to the bottom of the pot.

[parrothead]

Hey, I saw a neat item that affixes to the top of a stock pot/soup pot that has a little motor on it and squegee of sorts that goes inside the pot. The motor spins at a slow rate (a turn or 2 or 3 a minute, not sure, maybe more) to keep the stuff on the bottom from burning. Looked like a pretty neat item. I will try to find one online and post.

[Mark]

Hey, I saw a neat item that affixes to the top of a stock pot/soup pot that has a little motor on it and squegee of sorts that goes inside the pot. The motor spins at a slow rate (a turn or 2 or 3 a minute, not sure, maybe more) to keep the stuff on the bottom from burning. Looked like a pretty neat item. I will try to find one online and post.Please do.

[parrothead]

I did