Title: Turkey Drumstick Dinner
Categories: Entree Poultry Toh Dec
Yield: 4 Servings

4		Uncooked turkey drumsticks
		(about 3 lbs)
2	tb	Cooking oil
1	tb	Butter or margarine
1	md	Onion, sliced
1	cn	(14-1/2 oz) stewed tomatoes
3		Chicken bouillon cubes
1	ts	Garlic salt
1/2	ts	Dried oregano
1/2	ts	Dried basil
4	lg	Potatoes, peeled, cooked and
		Quartered
2	md	Zucchini, cut into 3/4-inch
		Slices
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 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, unocvered, for 10-15 minutes or until slightly thickened. Pour over drumsticks and vegetables. Sprinkle with parsley.

Taken from Taste of Home December/January 1996 issue

Enjoy!

From: Ssparks1

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