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Brunswick Stew - Julie's Version for Fundraiser Recipe

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This recipe for Brunswick Stew - Julie's Version for Fundraiser is from How to Cook in Granny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  
180 lbs of chicken or 90 – 100 lbs of boneless thighs / chicken breast. Cook Chicken in water; seasoned with garlic, celery, onion, salt and pepper; Keep broth.
20 gallons chicken stock
30 lbs. bulk sausage (hot for spicy recipe), browned and drained
20 lbs Hamburger (browned and drained)
35 lbs. fresh onions, chopped small
9 stalks of celery, chopped small
14 #10 cans of diced Italian (such as San Marzano) tomatoes
25 Lbs. diced carrots
15 #10 cans of butter beans, 80 lbs. frozen, or 28 lbs. dry lima beans (If dry are used, soak in water 24 hours)
27 #10 cans of diced potatoes (100 lbs fresh potatoes, cubed small)
8 #10 cans of whole grain white corn
5 #10 cans whole grain yellow corn
2 1/2 large bottles Worchester sauce
¾ C. Seasoned Salt
1/3 C. Garlic Powder
300 plastic containers and lids

Directions:
Directions:
6:30 a.m.: Start Fire; add chicken stock from cooked chicken.
7:30 a.m.: Add Chicken, sausage and beef
8:00 a.m.: Add tomatoes
8:45 a.m.: Add onions and celery
9:00 a.m.: Add carrots
9:10 a.m.: Add butter beans
10:10 a.m.: Add Worchestershire sauce, seasoned salt and garlic powder
10:20 a.m.: Add potatoes
11:30 a.m. Add corn
12:35 p.m..: Add pepper and salt to taste

Continue cooking, stirring constantly until 1:05 p.m.

Package in plastic containers. Cool completely before refrigerating.

 

 

 

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