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Turkey Drumstick Dinner

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

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.

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