It is so nice to see the top of my kitchen table again. Not a tomato in sight. The weather was perfect the week end for a little fall type food. In my opinion we don't eat enough turkey, especially the dark meat. If I had my way Thanksgiving dinner would be turkey thighs, drumsticks, and wings, and all the trimmings. Save the breast for sandwiches.
This dish gives a whole new meaning when it's turkey in the pot. I adapted this recipe from one of the cookbooks that Joyce sent in the hundred pounds box of books last week. The Everyday Turkey Cookbook by Frank Papai Secunda
I like to brine my turkey drumsticks for 8-12 hours in 1/4 cup of kosher salt per quart of water. Don't use table salt or it will be too salty. Dissolve salt in water and pour over drumsticks in a gallon zip lock bag. Refrigerate
3 1/2 cups turkey/chicken stock
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon dried sage
Salt and freshly ground black pepper
2 garlic cloves, thinly sliced
1 large onion chopped
2 large carrots, cut into pieces
1 cup thinly sliced mushrooms
1 small cabbage, cut into quarters
4 turkey drumsticks, rinsed and patted dry with paper towels
Preheat oven to 350 degrees F. Combine stock, garlic powder, Italian seasoning, sage, salt, pepper, garlic, onion, carrots, mushrooms, and cabbage in a large Dutch oven an simmer 30 minutes.
Add turkey, cover, and bake 2 hours, or until drumsticks are tender when tested with a fork. Remove turkey with a slotted spoon and place on a warmed platter. Remove veg tables with a slotted spoon and place in a warm bowl. Pour cooking juices into a gravy boat and serve wit turkey and vegetables. Delicious!