Amount
Ingredient
Preparation



4
each
turkey drumsticks

uncooked



2
tablespoons
oil





1
tablespoon
butter

or margarine



1
each
onion

medium, sliced



14 1/2
ounces
tomatoes, canned with juice

stewed, one can



3
each
chicken bouillon cube





1
teaspoon
garlic salt





1/2
teaspoon
oregano





1/2
teaspoon
basil





4
each
potatoes

large, peeled, cooked



2
medium
zucchini

cut into 3/4 inche pieces



2
tablespoons
cornstarch





2
tablespoons
water





1
x
parsley

chopped, fresh

 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 degrees for 2 hours, basting once or twice. Add potatoes and zucchini. Cover and bake for 2 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, uncovered for 1-15 minutes or until slightly thickened. Pour over drumsticks and vegetables. Sprinkle with parsley