4 Turkey Drumstick
2 tablespoons oil
1 tablespoon butter
1 medium onion (sliced)
1 can (16 oz) stewed tomatoes
3 Chicken Bouillon Cubes
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon oregano
½ teaspoon basil leaves (crumbled)
8 small or 4 large potatoes
2 or 3 zucchini (sliced 3 inch thick)
1 tablespoon cornstarch
2 tablespoons warm water

Procedure:

Brown drum sticks on all sides in oil and butter in skillet. Remove to large baking pan and top with onion slices. In same skillet heat tomatoes with chicken base and seasonings. Pour over drumsticks. Cover pan with foil, crimping to edge of pan. Bake about two hours in a 325 F oven til almost tender, basting once or twice. Meanwhile, boil potatoes, slip off skins. Tuck potatoes and zucchini in and around meat and spoon liquid over them. Cover, bake 30 minutes longer. Mix cornstarch and water and stir into hot sauce. Bake 5 to 10 minutes to thicken slightly. Arrange turkey and vegetables oil hot platter.

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