Homemaking Organized Blog

Archive for December 8th, 2011

I’m all about easy cooking, but it has to taste good. Many Sunday’s a month we cook dinner and invite our extended family over for a meal and fellowship after church. Since we are part of the support system in our church (I’m one of the pianists etc..) we are there early and leave later than most. So making dinners that don’t take all day to cook (unless I’m using the crockpot) are key.

Usually fish is the fare of choice. Salmon to be more precise. It’s a tasty item that cooks up well and quick. But we like to change things up a bit. You may have seen my post about Chuck Roast in Foil. That is a delicious keeper that we make up regularly but recently we decided to cook another dish that I make for the regular family meals. It’s easy and is actually in the healthy, low fat section of one of my older cookbooks.

It’s from Sunset Casserole Cooking, 1980.

Baked Turkey Legs and Vegetables

Serves 4

Bake time 2 hours

Prep time about 15-20 minutes

4 Turkey drumsticks for 2 drumsticks and 2 thighs (3-3.5 lbs total)

1/2 cup chicken broth

1/2 cup white whine (I use apple juice here)

1/4 tsp pepper

1/4 tsp paprika

1 tsp salt

1 tablespoon cornstarch

1 tablespoon oil

1 clove minced garlic

1 large onion sliced into rings

2 large carrots cut into 1/4 inch thick slices

2 stalks celery cut into  1/4 inch thick slices

1 large potato ( I use more like 2 or 3)

Preheat oven to 350 degrees. Place the turkey pieces into a shallow casserole  or 9×13 inch dish. You are supposed to remove the skin but I never do.

In a small bowl mix together your chicken stock, juice/wine,  pepper, paprika, salt, and cornstarch.

Heat oil in a pan and saute your onion, carrots, and celery. Cook for about 5 minutes. Add garlic and just when you smell it (about 15 seconds or less) gradually add your broth mix.  Continue cooking the mixture until it boils and is slightly thickened.

Pour your cooked broth/veggie mix over the turkey legs and cover with foil. You can refrigerate this until the next day or bake in the oven at 350 degrees for 1 hour. Meanwhile dice the potato and place in cold water until you’re ready to add to the casserole. After an hour pull it out of the oven, add diced potato, recover and bake another hour until done (or meat near the bone is no longer pink.

We serve this with a cooked veggie. Or you can omit the potato and serve over rice which is what we do for Sunday dinner.

Enjoy!