Turkey drumstick dinner

Yield: 4 Servings

Measure Ingredient
4 Uncooked turkey drumsticks
2 tablespoons Cooking oil
1 tablespoon Butter or margarine
1 medium Onion; sliced
14½ ounce Stewed tomatoes
3 Chicken bouillon cube
1 teaspoon Garlic salt
½ teaspoon Dried oregano
½ teaspoon Dried basil
4 larges Potatoes, peeled; cooked &
2 mediums Zucchini; cut into 3/4" slic
2 tablespoons Cornstarch
2 tablespoons Water
Chopped fresh parsley

Recipe by: TASTE OF HOME DEC/JAN 1996 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 degrees 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.

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