| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Uncooked turkey drumsticks |
| 2 |
tb |
Cooking oil |
| 1 |
tb |
Butter or margarine |
| 1 |
md |
Onion; sliced |
| 14 1/2 |
oz |
Stewed tomatoes |
| 3 |
|
Chicken bouillon cube |
| 1 |
ts |
Garlic salt |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 4 |
lg |
Potatoes, peeled; cooked & |
| 2 |
md |
Zucchini; cut into 3/4" slic |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Water |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Recipe by: TASTE OF HOME DEC/JAN 1996 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 degrees for 2
hours, basting once or twice. Add 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.
Posted to MM-Recipes Digest V4 #135 by novmom@juno.com (Angela Gilliland)
on May 15, 1997
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