From the Pantry Butler kitchen

Brunswick Stew

Name: Brunswick Stew
Yield: 8 servings
Ingredients: 1 tablespoon vegetable oil — or cooking oil of choice; 1 medium onion, chopped; 2 cups chicken broth, low-sodium; 2 cups boneless chicken or turkey, cooked, and diced; 2 cups tomatoes, low sodium canned or cooked; 2 cups lima beans, cooked — or canned, low-sodium; 2 cups whole kernel corn, canned, low-sodium — or cooked

8 servings

This hearty stew makes 8 servings or you can double it for a crowd. Skip the trip to the grocery store by using fresh leftover cooked chicken or turkey that has been properly stored and handled in addition to canned veggies from your pantry. USDA MyPlate Kitchen — Healthy Futures — Virginia Cooperative Extension (public domain), via myplate.food

Ingredients

1 tablespoon vegetable oil — or cooking oil of choice
1 medium onion, chopped
2 cups chicken broth, low-sodium
2 cups boneless chicken or turkey, cooked, and diced
2 cups tomatoes, low sodium canned or cooked
2 cups lima beans, cooked — or canned, low-sodium
2 cups whole kernel corn, canned, low-sodium — or cooked

Method

Wash hands with soap and water.
Heat oil in a large pan.
Add onion and cook in oil until tender.
Add all remaining ingredients.
Bring to a simmer for 30 minutes at medium-low.
Makes 8 servings of about 1 cup each.

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