Brunswick Stew​

(This recipe makes a LOT, so I usually portion it into containers and freeze for later) 

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Ingredients:

-1 lb. ground turkey

-Dash of apple cider vinegar

-Salt & pepper

-2 12 oz. cans of chicken, drained

-2 Tbsp butter

-2 onions, diced

-2 red peppers, diced

-2 tsp minced garlic

-3 Tbsp tomato paste

-2 cans fire roasted tomatoes

-3 cups chicken broth

-2 cups frozen corn

-2 cups frozen lima beans

-1 cup BBQ sauce

-2 Tbsp Worcestershire sauce

-Hot sauce to taste

-Salt & peppre to taste

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Directions:

-Brown the ground turkey over medium heat in a large pot or dutch oven, adding a dash or two of apple cider vinegar and a generous amount of salt and pepper.

-Drain into a colander and set aside.

-In the same pot, heat the butter over medium low heat.

-Cook the onions and pepper until softened, then add the garlic and cook for one more minute.

-Stir in the tomato paste and cook for a minute or two.

-Add the broth, tomatoes, corn, lima beans, BBQ sauce, Worcestershire sauce, hot sauce and salt & pepper and stir to combine. 

-Raise heat to medium high and bring the pot to a boil.

-Turn heat to low, add chicken and ground turkey and simmer for 10-15 minutes.

-Add salt or hot sauce if needed.

-Remove from heat and allow to cool slightly before portioning into freezer containers. 

-Let cool completely before freezing. 

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To reheat at camp:

-Allow to thaw in the cooler. 

- Heat in a pot on your camp stove and serve with store bought corn bread muffins or cheddar biscuits. 

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