Main Dishes:

Turkey Drumstick Dinner

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Ingredients

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

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 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 to 15 minutes or until slightly thickened. Pour over drumsticks and vegetables. Sprinkle with parsley. Makes 4 servings.

Betty Johnson
Moline