Ingredients Jump to Instructions ↓

  1. 4 turkey drumsticks (12 ounces each )

  2. 2 tablespoons canola oil

  3. 1 tablespoon butter

  4. 1 medium onion, sliced

  5. 1 can (14-1/2 ounces) stewed tomatoes

  6. 3 chicken bouillon cubes

  7. 1 teaspoon garlic salt

  8. 1/2 teaspoon dried oregano

  9. 1/2 teaspoon dried basil

  10. 4 large potatoes, peeled, cooked and quartered

  11. 2 medium zucchini, cut into 3/4-inch slices

  12. 2 tablespoons cornstarch

  13. 2 tablespoons water Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large skillet, brown drumsticks in oil and butter. Place in a 3-qt. Dutch oven. Top with onion slices. In the same skillet, heat tomatoes, bouillon and seasonings until bouillon is dissolved. Pour over the drumsticks. Cover and bake at 325° for 2 hours, basting once or twice. Add potatoes and zucchini. Cover and bake for 20 minutes. Remove drumsticks and vegetables to a serving dish and keep warm. Combine the cornstarch and water until smooth; stir into tomato mixture. Return to the oven, uncovered, for 10-15 minutes or until slightly thickened. Pour over drumsticks and vegetables. Sprinkle with parsley. Yield: 4 servings.


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