Slow-Simmered Sweet Potato Brunswick Stew with Smoked Turkey & Pickled Okra Relish

Instructions

1. 1

   Place a heavy 5-to-6-quart Dutch oven over medium heat and melt 2 tbsp rendered bacon fat or unsalted butter. Add 1 medium yellow onion, 1 medium green bell pepper, and 2 celery ribs, seasoning with 0.5 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Sweat the vegetables slowly, stirring occasionally, until soft and translucent, about 6 to 8 minutes. Stir in 4 garlic cloves and cook for another 1 minute until fragrant.

   8 min

   Tip: Low, gentle heat is key here—you want to build a sweet aromatic foundation without taking on any dark scorch.

2. 2

   Pour in 4 cups low-sodium chicken stock and 1 can (14.5 oz) crushed canned fire-roasted tomatoes. Stir in 1.5 tbsp Worcestershire sauce, 1 tsp smoked paprika, 4 fresh thyme sprigs, and 2 dried bay leaves. Submerge 1 lb smoked turkey wing or drumstick into the liquid. Bring the liquid to a rolling boil over medium-high heat.

   6 min

   Tip: The smoked turkey bone will build your stock's soulful depth right in the pot as it bubbles.

3. 3

   Reduce heat to low, partially cover with a lid, and let the pot slow-simmer gently for 40 minutes, letting the smoke from the turkey infuse deep into the broth while the meat turns fork-tender.

   40 min

   Tip: Keep the heat at a bare simmer with small bubbles lazying up to the surface so the turkey stays tender rather than boiled tough.

4. 4

   While the pot simmers passively, stir together 0.5 cup pickled okra, 2 thinly sliced scallions, 1 tbsp toasted benne seeds or sesame seeds, and a pinch of kosher salt in a small bowl. Set this relish aside on the counter to marry flavors until service.

   5 min

   Tip: The briny pop and crunch of this relish cuts clean through the sweet earthiness of the stew.

5. 5

   Transfer 1 lb smoked turkey wing or drumstick with tongs onto a cutting board. Add 2 large sweet potatoes and 1 cup fresh or frozen field peas or baby lima beans into the simmering pot. Cover partially and continue to slow-simmer for 20 minutes until the sweet potatoes are spoon-tender.

   20 min

   Tip: Cutting the sweet potatoes uniformly ensures they cook evenly and release just enough starch to thicken the liquid naturally.

6. 6

   While the vegetables cook, discard the skin and bones from the slightly cooled smoked turkey. Shred or chop the meat into bite-sized morsels.

   7 min

   Tip: Pick out any small connective tissue or gristle so every bite of stew is pure, melting meat.

7. 7

   Using the back of a large wooden spoon or potato masher, gently crush about a quarter of the tender 2 large sweet potatoes directly against the side of the pot to thicken the stew body. Return the shredded turkey meat to the pot along with 1 cup sweet corn kernels, 2 tbsp apple cider vinegar, and 1 tsp fish sauce.

   5 min

   Tip: Crushing part of the sweet potatoes creates that signature velvet Brunswick stew texture without adding any flour or heavy thickeners.

8. 8

   Let the entire stew simmer uncovered for a final 8 minutes so the flavors meld and the corn warms through. Remove and discard 4 fresh thyme sprigs and 2 dried bay leaves. Taste and season with remaining 1 tsp kosher salt and 0.5 tsp freshly cracked black pepper as desired.

   8 min

   Tip: A final splash of vinegar right at the end awakens all the slow-simmered starches and sweet undertones.

9. 9

   Ladle the thick, piping-hot stew into broad lunch bowls. Spoon a generous crown of the pickled okra and benne relish directly over the center and serve immediately.

   3 min

   Tip: Serve with warm skillet cornbread or saltines on the side for dunking.