| 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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