Recipe: Braised Turkey Drumsticks, Braised Turkey with Gravy, Turkey Spanish Rice, Turkey Potato Salad

Braised Turkey Drumsticks
Provides cooked turkey for 3 meals

2 pounds turkey drumsticks, fresh or frozen
1/8 teaspoon poultry seasoning
1/16 teaspoon salt
dash pepper
1 1/2 cups water

Thaw frozen drumsticks in refrigerator.

Brown drumsticks in hot frying pan--about 15 minutes.

Sprinkle with seasonings. Add water. Bring to a boil. Reduce heat, cover, and simmer until tender--about 1-1/2 hours. Turn drumsticks halfway through cooking.

Measure cooking liquid Spoon off as much of the fat layer as possible. Add water to liquid, if necessary, to make 1 1/2 cups. Save 1/2 cup for Braised Turkey with Gravy.

Separate meat from skin and bones.

Dice and save 2/3 cup turkey for Turkey Spanish Rice.

Dice and save 3/4 cup turkey for Turkey-Potato Salad.

Serve remainder of turkey for dinner (see Braised Turkey with Gravy).

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Braised Turkey with Gravy
2 servings of about 3 ounces turkey and 1/4 cup gravy each

1 tablespoon Flour
1 tablespoon Water
1/2 cup Turkey cooking liquid (from Braised Turkey Drumsticks)
about 6 ounces Braised Turkey (from Braised Turkey Drumsticks)

Mix flour and water until smooth. Stir into turkey cooking liquid

Cook stirring constantly, until thickened--about 2 minutes.

Serve over braised turkey.

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Turkey Spanish Rice
2 servings of about 1 cup each 216 calories per serving

1/4 cup onion, cut in pieces
1/4 cup green pepper, chopped
2 tablespoons celery, sliced
1/4 cup rice, uncooked
1/4 cup margarine
half of a 16-ounce can tomatoes (about 1 cup)
2/3 cup turkey, cooked, diced (from braised turkey drumsticks)
1/4 cup water
1/4 teaspoon chili powder
1/16 teaspoon salt pepper
dash pepper
1 bay leaf

Cook vegetables and rice in margarine in a small saucepan until onion begins to brown--about 4 minutes.

Break up large pieces of tomatoes. Add tomatoes and remaining ingredients to rice mixture.

Bring to a boil. Reduce heat, cover, and cook slowly until rice is tender--about 25 minutes. Stir as needed to prevent sticking. Remove bay leaf.

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Turkey-Potato Salad
2 servings of about 1 cup each 230 calories per serving

3/4 cup turkey, cooked, diced (from braised turkey drumsticks)
1/4 cup celery, chopped
1 cup potato, cooked, peeled, diced
1 tablespoon onion, chopped
2 tablespoon green pepper, chopped
2 tablespoon salad dressing, mayonnaise-type
1/4 teaspoon prepared mustard
1/8 teaspoon salt

Mix turkey, celery, potato, onion, and green pepper.

Mix salad dressing, mustard, and salt. Stir lightly into turkey. Chill

Source: USDA