Ingredients
4 turkey drumsticks (12 ounces each)2 tablespoons canola oil1 tablespoon butter1 can (14-1/2 ounces) stewed tomatoes, undrained1 medium onion, sliced3 chicken bouillon cubes1 teaspoon garlic salt1/2 teaspoon dried oregano1/2 teaspoon dried basil4 large potatoes, peeled, quartered and cooked2 medium zucchini, cut into 3/4-inch slices2 tablespoons cornstarch2 tablespoons waterChopped fresh parsley
Preparation
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.
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.
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.
