Turkey En Cocotte
|Salad oil||2 Tablespoon|
|Turkey drumsticks||2 Small (Fresh / Frozen, Thawed)|
|Bouillon cube/Envelope||1 (Chicken Flavored)|
|Water||1 1⁄4 Cup (20 tbs)|
|Thyme leaves||1⁄4 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|
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.