Turkey Drumstick Dinner

Name: Turkey Drumstick Dinner
Ingredients: 4 turkey drumsticks (12 ounces each); 2 tablespoons canola oil; 1 tablespoon butter; 1 can (14-1/2 ounces) stewed tomatoes, undrained; 1 medium onion, sliced; 3 chicken bouillon cubes; 1 teaspoon garlic salt; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 4 large potatoes, peeled, quartered and cooked; 2 medium zucchini, cut into 3/4-inch slices; 2 tablespoons cornstarch; 2 tablespoons water; Chopped fresh parsley

14 ingredients

3 steps

Ingredients

4 turkey drumsticks (12 ounces each)
2 tablespoons canola oil
1 tablespoon butter
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 medium onion, sliced
3 chicken bouillon cubes
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
4 large potatoes, peeled, quartered and cooked
2 medium zucchini, cut into 3/4-inch slices
2 tablespoons cornstarch
2 tablespoons water
Chopped fresh parsley

Directions

1

Preheat oven to 325°. In a Dutch oven, brown drumsticks in batches in oil and butter over medium heat; remove from pan. Add tomatoes, onion, bouillon and seasonings; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Return turkey to pan, turning to coat with sauce.
2

Cover and bake in oven 2 hours, basting with cooking liquid once or twice. Add potatoes and zucchini. Cover and bake 15-20 minutes or until turkey and zucchini are tender. Remove drumsticks and vegetables to a serving dish and keep warm.
3

Combine the cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over drumsticks and vegetables. Top with parsley.