recipe from the Callaway, Va Ruritan Club, served yearly at the Blue Ridge Folklife Festival in Ferrum, Va.
Serves about 10
2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats (I just used chicken and ham)
3 medium diced potatoes (I would use less – it was a bit too full of potato for my liking, especially if you serve it with rice, like I did)
2 medium ripe crushed tomatoes (I used canned)
2 medium diced onions
3 cups/ 689.76 grams / 24.228oz frozen corn
1 ½ cups / 344.88 grams / 12.114oz frozen lima beans (I used fresh peas)
4-5 strips crumbled bacon (I used pancetta)
½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
1 Tablespoon / 14.235 grams / .5 oz sugar
1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’ (since I used my own stock, I omitted this)
Dash of red pepper
2 diced carrots (optional) (I used these – liked the colour they added)
Tomato juice (did not use)
In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.
Last night, I actually used some of the leftovers (minus the potatoes) on some rigatoni – it made a pretty good pasta sauce too!