STUFFED TURKEY DRUMSTICKS
3/4 cup vegetable oil
1 medium-size onion, chopped
1/4 cup chopped mushrooms
1/2 pound lean ground turkey or chicken
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon fresh chopped parsley
Salt and pepper to taste
1/4 cup almonds, finely ground
4 large turkey drumsticks
Preheat oven to 350 degrees F.
Heat 1/4 cup oil in medium-size skillet over medium heat. Add onion and mushrooms and cook until tender.
Add ground turkey and cook, stirring to break up turkey, until turkey is no longer pink.
Add sage, 1/4 teaspoon thyme, chopped parsley, salt and pepper. Stir almonds into ground turkey mixture. Let cool.
Rinse drumsticks and pat dry with paper towels. Pull skin all the way back to small end of each leg. With a sharp knife, make 4 slits in each leg 3 1/2 inches long and 1 inch deep.
Stuff each leg slit with stuffing mixture, filling until full but not overflowing. Sprinkle stuffed drumsticks with remaining thyme and season with salt and pepper. Pour 1 teaspoon oil over each leg and then carefully pull skin back over drumsticks.
Place drumsticks on rack in large roasting pan. Pour 1 tablespoon oil over each leg.
Bake 1 hour. Turn drumsticks and bake 45 minutes or until very tender.
Servings: 4
Source: The Everyday Turkey Cookbook by Franki Papai Secunda
3/4 cup vegetable oil
1 medium-size onion, chopped
1/4 cup chopped mushrooms
1/2 pound lean ground turkey or chicken
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon fresh chopped parsley
Salt and pepper to taste
1/4 cup almonds, finely ground
4 large turkey drumsticks
Preheat oven to 350 degrees F.
Heat 1/4 cup oil in medium-size skillet over medium heat. Add onion and mushrooms and cook until tender.
Add ground turkey and cook, stirring to break up turkey, until turkey is no longer pink.
Add sage, 1/4 teaspoon thyme, chopped parsley, salt and pepper. Stir almonds into ground turkey mixture. Let cool.
Rinse drumsticks and pat dry with paper towels. Pull skin all the way back to small end of each leg. With a sharp knife, make 4 slits in each leg 3 1/2 inches long and 1 inch deep.
Stuff each leg slit with stuffing mixture, filling until full but not overflowing. Sprinkle stuffed drumsticks with remaining thyme and season with salt and pepper. Pour 1 teaspoon oil over each leg and then carefully pull skin back over drumsticks.
Place drumsticks on rack in large roasting pan. Pour 1 tablespoon oil over each leg.
Bake 1 hour. Turn drumsticks and bake 45 minutes or until very tender.
Servings: 4
Source: The Everyday Turkey Cookbook by Franki Papai Secunda
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