Turkey En Cocotte Recipe
This Turkey En Cocotte is one of the best turkey vegetable dishes that I've ever known. Savor these herbed and spiced skillet-cooked drumsticks baked with turnip and romaine leaves in your very next meal. Feel free to express yourself about this Turkey En Cocotte here.
Ingredients
| Salad oil | 2 Tablespoon | |
| Drumsticks | 2 Small, frozen | |
| 1 chicken-flavoir bouillon cube or envelope | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Thyme leaves | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 large head romaine lettuce , separated into leaves | ||
| 1 pound turnips, cut into bite-sized chunks | ||
| 6 large celery stalks, cut into 3-inch pieces | ||
Directions
1. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook turkey drumsticks until browned on all sides. Remove drumsticks to plate. To drippings remaining in Dutch oven, add bouillon, water, salt, thyme leaves, and pepper; over high heat, heat to boiling, stirring to loosen brown bits on bottom of Dutch oven. Pour mixture into 2-cup measure or small bowl.
2. Line same Dutch oven or 4 1/2- to 5-quart clay pot with two-thirds of romaine leaves. Add turnips, celery, bouillon mixture, and drum sticks; cover with remaining romaine.
3. Cover and bake in 450°F. oven 2 hours, basting with pan juices occasionally, until meat and vegetables are tender.
2. Line same Dutch oven or 4 1/2- to 5-quart clay pot with two-thirds of romaine leaves. Add turnips, celery, bouillon mixture, and drum sticks; cover with remaining romaine.
3. Cover and bake in 450°F. oven 2 hours, basting with pan juices occasionally, until meat and vegetables are tender.
Chef
