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.