| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bacon, Carrots, Main dishes, Mushrooms, Poultry | 4 | Servings | |
INGREDIENTS
| 4 | sl | Bacon |
| 4 | Turkey drumsticks | |
| 2 | tb | Oil |
| 2 | md | Onions; quartered |
| 2 | Carrots; peeled & sliced | |
| 2 | Stalks celery; trimmed and chopped | |
| 1/4 | lb | Mushrooms; sliced |
| 2 | c | Chicken or turkey stock |
| Salt and freshly ground pepper | ||
| 1 | Bouquet garni | |
| 1 | tb | Tomato paste |
| 2 | tb | Cornstarch |
INSTRUCTIONS
Wrap the bacon around the turkey drums and secure with wooden toothpicks. Heat the oil in the uncovered cooker and fry until brown. Remove turkey and set aside. Brown the vegetbles. Drain off excess fat and stir in stock, seasoning, bouquet garni and tomato paste. Put the turkey legs on the vegetables. Cover with lid and bring to High (15 lb. pressure). Cook for 20 mins. Reduce pressure quickly. Discard bouquet garni and toothpicks. Put turkey and vegetables in a serving dish. Mix cornstarch to a smooth paste with a little water and add a little cooking liquid. Add the mixture to the cooker and bring to a boil, uncovered, stirring until the gravy thickens. Pour over the turkey. MC formatting and posted on TNT by bobbi744@sojourn.com Serving Ideas : Serve with rice or potatoes or hot biscuits split. NOTES : Delicious Flavor. I extended the time required from 15 to 20 minutes as it was still a little chewy. For small pressure cooker, break off ends of legs to fit. Either discard or cook with rest of turkey for extra flavor. Recipe by: Step by Step Cooking/Chicken and Poultry Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roberta Banghart <bobbi744@sojourn.com> on Sep 05, 1997
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