If you smoked a whole turkey for Thanksgiving, your crew will love this tasty, smoky stew that’s easy to make and a great new way to use up that leftover turkey. But even if you didn’t, you can still cook up a delicious batch using regular roast turkey meat and adding a couple of drops of liquid smoke to create a truly authentic version of this southern favorite.
The History of Brunswick Stew
There are as many versions of this delicious fall stew as there are stories about its origin. Residents of Brunswick County, Virginia, claim to be the originators of this stew in the 1800s during a hunting excursion. It contained squirrel and was prepared outdoors for the hunters over an open fire. The earliest versions were usually made with available wild game: rabbit, squirrel— even opossum.
Georgia cooks traditionally include a combination of meats, usually pork or beef, in their tasty version. However, Brunswick stew may precede 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 thus can be traced to Brunswick (Braunschweig) in old Germany.
Regardless of its origin, Brunswick Stew has remained a true culinary favorite in this country for generations. Here’s my go-to recipe:
Smoked Turkey Brunswick Stew
- Deborah Tukua
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