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.