When the winter months settle in and the air turns crisp, the kitchen becomes more than a place to cook. It becomes a refuge. The soft simmer of a pot on the stove, the aroma of herbs and slow-cooked vegetables and the gathering of loved ones around a warm meal all offer comfort that reaches beyond the plate. Winter holiday recipes are more than seasonal traditions; they are stories told through flavor, memory and care. They remind us that in the coldest seasons, warmth is something we create with heart and soul, with hands and often with a well-loved wooden spoon.
One person who understands this wholeheartedly is Sandra Hamlin, a home cook who finds joy in preparing meals that bring people together. Known among family and friends for her generous spirit and festive gatherings, Sandra believes every holiday has a taste and every dish carries a memory. One of her most requested winter favorites is her homemade Brunswick Stew, a hearty classic that fills both the belly and the soul. Below is Sandra’s go-to recipe, crafted with love and perfect for the season.
INGREDIENTS
- 4-5 lbs. chicken or chicken parts (I use legs and thighs)
- 6 inch piece of a double or other smoked sausage cut into half inch slices
- 1 can diced tomatoes, seasoned with salt of choice (lemon pepper is NOT recommended)
- Celery seed
- Garlic powder
- Smoked paprika
- Black pepper
- 4 chicken bouillon cubes
- 24 ozs. frozen baby lime beans (or butter beans)
- 15 ozs. can whole kernel corn
PREPARATION
Season chicken with seasoning salt and black pepper. Place in a Dutch oven or other large pot. Add sausage, diced tomatoes, bouillon cubes, celery seed, garlic powder and smoked paprika. Cover with water, bring to boil and lower heat to medium. Cook for approximately 45 minutes. Add lima beans, corn and potatoes. Cook for another 20 minutes, then enjoy.
Tips from Sandra:
- For deeper flavor, sear the chicken and sausage in olive oil before adding water.
- A rotisserie chicken works great if you need to save time.
- Sandra doesn’t measure seasonings; she eyeballs them. One brand of season salt is enough (she recommends Lawry’s).
- A pinch of crushed red pepper can brighten the flavors – but not enough to make it spicy.