Ginger's Christmas Eve Brunswick Stew

Ginger's Christmas Eve Brunswick Stew

Made  times
Ginger Hackley 4

"I have been making Brunswick Stew for Christmas Eve for several years now, and have derived this recipe after researching other recipes, coming up with my own version. About 3 years ago, I sent my husband to the store to get some lean pork for the stew, and he came home with a pork loin roast, which we have used ever since. For a leaner stew, substitute 3 lbs. boned/skinned chicken breast cooked with 2 tbsp olive oil."
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about 2.5 20 servings yields 10 quarts
Serving size has been adjusted!

Original recipe yields 20 servings



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  1. Cook chicken and pork(cut into slices) in a pot with salt, garlic and bay leaf until done, about 45 minutes. Let stand until cooled. Use kitchen scissors to shred meat into small pieces.
  2. Using a large lobster pot, cook onions in olive oil and 2 cups chicken stock until well cooked. Add chicken and pork, 48 ounces stock from meat pot, tomatoes, sugar, vinegar, whorchrshire sauce, texas pete, ketchup and red pepper. Allow to simmer for about 15 minutes. Mix cornstarch and water together and add to pot, then add potatoes and vegetables. Bring to a boil and then simmer for 1 hour. Season to taste, if needed.
  3. This freezes very well and makes a great Christmas gift for friends and family.