2 lb turkey drumsticks - fresh or frozen
1/8 tsp poultry seasoning
1/16 tsp salt
1 dash pepper
1 1/2 cup water
Directions
Provides cooked turkey for 3 meals
1. Thaw frozen drumsticks in refrigerator.
2. Brown drumsticks in hot frypan--about 15 minutes.
3. Sprinkle with seasonings.
4. Add water. Bring to a boil. Reduce heat, cover, and simmer until
tender--about 1-1/2 hours. Turn drumsticks halfway through cooking.
5. 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 (p. 38).
6. Separate meat from skin and bones. Dice and save 2/3 cup turkey for
Turkey Spanish Rice ( p. 52 ). Dice and save 3/4 cup turkey for
Turkey-Potato Salad (p. 51).
Serve remainder of turkey for dinner (see Braised Turkey with Gravy).
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and
Garden Bulletin Number 244 * Meal-Master format courtesy of Karen
Mintzias
Servings: 3 meals
Braised Turkey Drumsticks Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey
The History of Recipes
We are able to trace the history of `recipes` far back into the distant past, in fact as far back into history as early Egypt, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move on, there were some books which appeared in the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are not about the curry that is popular today, but instead accounts of the types of food on the menus of the nobility of the period. During the next few centuries, the upper classes strove to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections were highly sought after. Even so, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books are greatly in demand mostly as a result of better eduction, people having increased leisure time and being a little richer. The revolution that is television gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Braised Turkey Drumsticks recipe.
