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By Nikki Gardner:
To strip a traditional Brunswick stew of its legendary ingredients, including squirrel, rabbit, and possum is to mess with southern history. In this case, it’s a good thing.
Minus the critters, a stew made from slow cooked vegetables in white wine and vegetarian chicken stock, is robust but still lacks its essential wild game-like flavors. Add “tempeh bacon” and soy sausages to the mix, and well, since neither were shot at gunpoint, or skinned by an open fire I’m not sure this meatless stew qualifies as a “Brunswick.”
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