Ingredients
| 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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Instructions
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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