Turkey Drumstick Dinner Recipe
Ingredients
4 uncooked turkey drumsticks
2 tablespoons cooking oil
1 tablespoon butter or margarine
1 medium onion, sliced
1 can (14-1/2 ounces) stewed tomatoes
3 chicken bouillon cubes
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 large potatoes, peeled, cooked and quartered
2 medium zucchini, cut into 3/4-inch slices
2 tablespoons cornstarch
2 tablespoons water
Snipped fresh parsley
Directions
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° for 2 hours, basting once or twice.
Add the 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.
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° for 2 hours, basting once or twice.
Add the 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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