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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 uncooked turkey drumsticks
2 tbsp. cooking oil
1 tbsp. butter or margarine
1 md. onion, sliced
1 can (14-1/2 oz.) stewed tomatoes
3 chicken bouillon cubes
1 tsp. garlic salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
4 lg. potatoes, peeled, cooked and diced
2 md. zucchini, cut into 3/4-inch slices
2 tbsp. cornstarch
2 tbsp. water
Chopped fresh parsley
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Directions:
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In a large skillet, brown drumsticks in oil and butter. Place in a 3 quart 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°F 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 theoven, uncovered for 10-15 minutes or until slightly thickened. Pour over drumsticks and vegetables. Sprinkle with parsley.
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