brunswick stew

Ingredients

• 1 tablespoon butter
• 1 tablespoon canola oil
• 1 cup yellow onions, diced
• 1 cup celery, diced
• 1 cup carrots, quartered and sliced
• 1 teaspoon ground Himalayan pink salt, or to taste
• 3 large cloves garlic, pressed
• 1/2 tablespoon hot sauce
• 1 teaspoon Creole seasoning
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 1 tablespoon tomato paste
• 1 can diced tomatoes (15 oz.)
• 3 cups Yukon Gold potatoes, scrubbed and cubed
• 4 cups low-sodium chicken broth (substitute vegetable broth)
• 1 large bay leaf
• 1 can corn kernels, drained (15 oz)
• 1 can Great Northern beans, drained and rinsed (540 ml/19 oz.)
• 4 cups cooked turkey, cubed
• 1 tablespoon Worcestershire sauce
• 1/2 cup BBQ sauce
• 1 tablespoon brown sugar
• 1 1/2 tablespoons fresh chopped parsley, for garnish