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Stuffed Turkey Drumsticks And Artichokes Recipe
|Flour||1⁄3 Cup (5.33 tbs)|
|Tomatoes||1 Can (10 oz)|
|Sliced black olives||1⁄2 Cup (8 tbs)|
|Italian sausage||2 Pound (Sweet Or Hot)|
|Wine||1⁄2 Cup (8 tbs) (Red Or White)|
|Margarine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Scallions||1 Bunch (100 gm), chopped|
Serving size: Complete recipe
Calories 7631 Calories from Fat 4620
% Daily Value*
Total Fat 513 g789.5%
Saturated Fat 156.1 g780.7%
Trans Fat 0 g
Cholesterol 1944.8 mg
Sodium 9184.3 mg382.7%
Total Carbohydrates 180 g60.1%
Dietary Fiber 62.5 g250.2%
Sugars 34.1 g
Protein 565 g1130.8%
Vitamin A 220% Vitamin C 314.2%
Calcium 92.5% Iron 367.7%
*Based on a 2000 Calorie diet
Using sharp knife with short blade, slash drumstick lengthwise, cutting meat to the bone.
Open meat and spread to release bone; pull bone out.
Remove tough, bone like tendons.
Place meat on table, skin side down.
Take sausage from casing and use to stuff turkey meat.
Fold turkey in drumstick shape again and tie with string.
Place in foil lined roasting pan.
Roast 2 hours, until drumsticks are fork tender.
Baste once with pan drippings.
In skillet melt margarine, add scallions and cook until soft.
Sprinkle on flour; stir, then add juice drained from canned tomatoes and stir until sauce boils and thickens.
Add chopped canned tomatoes, sliced olives and wine; stir until it boils.
Taste to adjust seasoning.
To cook artichokes: wash and trim, cutting off top ends of leaves.
Cook in 3 inches boiling water with lemon juice added.
Cover and boil about 30 minutes, until fork tender.
Use spoon to scoop out thistlelike choke in center.