Brunswick-Style Stew - cooking recipe

Ingredients

1 lb. bulk pork sausage
2 turkey legs (about 3 lb.)
2 to 3 stalks celery (2 c.)
1 bay leaf
1 (16 oz.) can whole tomatoes and juice
1 (10 oz.) pkg. frozen corn
2 Tbsp. snipped parsley (can use dried)
2 c. water
1 large onion, sliced
1 tsp. dried basil leaves
1/2 tsp. Tabasco sauce
1 (10 oz.) pkg. frozen baby lima beans

Preparation

Put turkey legs in roasting pan and cook in 350\u00b0 oven until golden brown.
Remove from oven; set aside to cool.
Cook and stir sausage in 4-quart Dutch oven until brown.
Remove from pan with slotted spoon onto plate and blot with paper towels.
Pour off all fat.
Trim meat from turkey bones and cut into bite size pieces. Return sausage, turkey pieces to Dutch oven and add water, onion, celery, basil, Tabasco and bay leaf.
Cover and simmer until turkey is tender, about 1 1/2 hours.
Now add tomatoes, corn and carrots. Break tomatoes up by hand.
Heat to boiling; reduce heat; cover and simmer until vegetables are tender, about 20 to 25 minutes; remove bay leaf.
Can serve as is, or if thickening is desired, use cornstarch and water.