Turkey Drumsticks With Potatoes and Zucchini Recipe
Description:
Indulge in the succulent flavors of this hearty dish featuring tender turkey drumsticks paired with wholesome potatoes and zucchini, all enveloped in a rich tomato-based sauce. This recipe offers a delightful blend of savory herbs and spices, making it a wholesome meal that’s perfect for any occasion. Plus, with the option to substitute chicken for turkey and customize the heat level to your liking with a splash of Tabasco sauce, you can easily tailor this dish to suit your taste preferences.
Cooking Time: 3 hours
Preparation Time: 25 minutes
Total Time: 3 hours and 25 minutes
Serving Size: 4 servings
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Turkey drumsticks |
| 3-4 | Potatoes |
| 4-5 | Zucchini |
| – | Butter |
| – | Seasoning salt |
| – | Pepper |
| 1 | Onion |
| 1 | Garlic clove |
| 1 can | Stewed tomatoes |
| 1 | Chicken bouillon cube |
| 1 tsp | Dried oregano |
| 1 tsp | Dried basil |
| 3 | Cornstarch |
| 2 tbsp | Cold water |
Instructions:
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Preheat Oven: Set your oven to 325 degrees Fahrenheit to prepare for baking.
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Prepare Skillet: In a large skillet, heat oil along with 3 tablespoons of butter until sizzling.
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Season Drumsticks: Season the turkey drumsticks generously with seasoning salt (or white salt) and pepper.
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Brown Drumsticks: Carefully brown the turkey drumsticks in the skillet until they acquire a golden-brown hue, then transfer them to a 3-quart Dutch oven.
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Layer Ingredients: Arrange the sliced onions and minced garlic (if using) over the turkey drumsticks in the Dutch oven.
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Prepare Tomato Mixture: In the same skillet used for browning the turkey, combine the stewed tomatoes, chicken bouillon cubes, dried oregano, and dried basil. Heat the mixture until the bouillon cubes are fully dissolved, creating a flavorful tomato sauce.
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Bake Turkey: Pour the tomato mixture over the turkey drumsticks and onions in the Dutch oven, ensuring they are evenly coated. Cover the Dutch oven and bake for approximately 2 hours, basting the drumsticks occasionally with the flavorful juices. Note: Depending on the size of the turkey legs, cooking time may vary, so ensure they are cooked through before proceeding to the next step.
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Add Vegetables: After 2 hours of baking, add the potatoes and sliced zucchini to the Dutch oven, covering it once again. Continue baking for an additional 20-25 minutes, or until the vegetables reach your desired level of tenderness.
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Transfer to Serving Dish: Once the turkey drumsticks and vegetables are fully cooked, carefully transfer them to a serving dish, keeping them warm while you prepare the sauce.
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Thicken Sauce: In a small bowl, combine the cornstarch with 2 tablespoons of cold water, stirring until smooth. Gradually pour this mixture into the tomato sauce remaining in the Dutch oven.
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Final Bake: Return the Dutch oven, uncovered, to the oven and bake for an additional 10-15 minutes, or until the sauce has slightly thickened, achieving a luxurious consistency.
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Serve: Pour the thickened tomato sauce over the turkey drumsticks and vegetables, ensuring they are generously coated. Season with additional salt and pepper to taste, if desired, and serve hot.
Recipe Notes:
- For a spicier kick, add Tabasco sauce to the tomato mixture according to your taste preferences.
- Feel free to substitute chicken pieces for the turkey drumsticks, adjusting the cooking time accordingly.
- Enhance the dish with the addition of drained sliced or whole mushrooms for extra flavor and texture.
Enjoy this wholesome and flavorful turkey drumsticks with potatoes and zucchini recipe, perfect for a comforting family dinner or special occasion meal. With its tender meat, vibrant vegetables, and aromatic sauce, this dish is sure to become a favorite in your recipe repertoire.
