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Unread 11-29-2003, 08:33 AM   #1
Mark
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Default Brunswick stew from leftover smoked turkey carcass

Verdict: Brunswick stew is outstanding.

As stated in:
http://www.bandera-brethren.com/inde...iewtopic&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.
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Unread 11-29-2003, 09:15 AM   #2
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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.
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Unread 11-29-2003, 11:33 AM   #3
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Quote:
Originally Posted by 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.
Please do.
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Unread 11-29-2003, 11:49 AM   #4
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I did
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