Stuffed Turkey Drumsticks And Artichokes Recipe
Stuffed Turkey Drumsticks And Artichokes is a delicious recipe which I always love to have. I bet, once you have this Stuffed Turkey Drumsticks And Artichokes, you will always crave for some more.
Ingredients
8 turkey drumsticks
1/3 cup flour
1 can tomatoes
Salt, pepper
1/2 cup sliced stuffed or black olives
2 pounds Italian sausage, sweet or hot
1/2 cup dry wine, red or white
8 small artichokes
1/2 cup margarine
2 tablespoons lemon juice
1 bunch scallions, chopped to make 1 1/2 cups
Directions
Preheat oven to 350°F.
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.
Drain.
Use spoon to scoop out thistlelike choke in center.
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.
Drain.
Use spoon to scoop out thistlelike choke in center.
