Turkey Drumsticks With Potatoes And Zucchini - cooking recipe

Ingredients

2 tablespoons oil
3 -4 tablespoons butter
4 -5 turkey drumsticks
seasoning salt
pepper
1 medium onion, sliced
1 tablespoon minced garlic (optional)
1 (14 1/2 ounce) can stewed tomatoes
3 chicken bouillon cubes (or use powdered bouillon in place of cubes, or 1 cup chicken broth)
1 teaspoon garlic salt
1 -2 teaspoon dried oregano
1 -2 teaspoon dried basil
4 large potatoes, peeled, semi-cooked and quartered (cook the potatoes only until almost tender, as they will cook more in the oven)
2 medium zucchini, cut into 1/2inch slices (or 1-inch cubes)
2 tablespoons cornstarch
2 tablespoons cold water
salt & pepper

Preparation

Set oven to 325 degrees In a large skillet, heat oil with 3 tablespoons butter.
Season the drumsticks with seasoning salt (or white salt) and pepper.
Brown the turkey drumsticks, then transfer to a 3-qt Dutch oven.
Top drumsticks with the sliced onions and minced garlic (if using).
In the same skillet, heat the tomatoes, with the bouillon cubes and the seasonings, until bouillon cubes are dissolved; pour mixture over the turkey and the onion. Cover, and bake for about 2 hours, basting occasionally with juices (it might take longer than 2 hours to cook the turkey legs, depending on the size).
Add the potatoes and sliced zucchini; cover and bake 20-25 minutes longer, or until veggies are desired tenderness.
Transfer the turkey and veggies to a serving dish and keep warm.
Combine the cornstarch and 2 tablespoons cold water until smooth; stir into the tomato mixture.
Bake, uncovered for 10-15 mins, or until slightly thickened Pour over the turkey and the veggies.
Season with more salt and pepper if desired.