You are here

Turkey En Cocotte

Western.Chefs's picture
This Turkey En Cocotte is one of the best turkey vegetable dishes that I've ever known. Savor these herbed and spiced skillet-cooked drumsticks baked with turnip and romaine leaves in your very next meal. Feel free to express yourself about this Turkey En Cocotte here.
Ingredients
  Salad oil 2 Tablespoon
  Turkey drumsticks 2 Small (Fresh / Frozen, Thawed)
  Bouillon cube/Envelope 1 (Chicken Flavored)
  Water 1 1⁄4 Cup (20 tbs)
  Salt 1 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Romaine lettuce head 1 Large, separated into leaves
  Turnips 1 Pound, cut into bite sized chunks
  Celery stalks 6 Large, cut into 3 inch pieces
Directions

1. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook turkey drumsticks until browned on all sides. Remove drumsticks to plate. To drippings remaining in Dutch oven, add bouillon, water, salt, thyme leaves, and pepper; over high heat, heat to boiling, stirring to loosen brown bits on bottom of Dutch oven. Pour mixture into 2-cup measure or small bowl.
2. Line same Dutch oven or 4 1/2- to 5-quart clay pot with two-thirds of romaine leaves. Add turnips, celery, bouillon mixture, and drum sticks; cover with remaining romaine.
3. Cover and bake in 450°F. oven 2 hours, basting with pan juices occasionally, until meat and vegetables are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Everyday

Rate It

Your rating: None
4.27941
Average: 4.3 (17 votes)