Turkey-vegetable hot pot (pressure cooker recipe)+
2 trky drums
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Garlic clove, minced | |
| 1 | large | Can tomatoes, coarsely chopped with the juice |
| 1½ | pounds | New potatoes, (about 8) scrubbed |
| 2 | larges | Carrots, cut in 4 or 5 chunks |
| 10 | ounces | (about 8) small white onions peeled |
| 3 | Ribs celery, finely chopped | |
| ⅓ | cup | Dried mushrooms, loosely packed (1/2 oz.) |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Dried Rosemary leaves or scant 1/4 ts. ground |
| 1 | Bay leaf | |
| 2 | Strips orange zest | |
| ½ | teaspoon | Salt or to taste |
| 2 | Young turkey drumsticks (about 1 to 1 1/4 lb.) or 2 thighs, skinned | |
| 10 | ounces | Fresh or frozen (defrosted) green beans |
| 1½ | cup | Fresh or frozen (thawed) corn kernals |
| ⅓ | cup | Parsely or cilantro, finely minced |
| Salt to taste | ||
| Freshly ground black pepper to taste | ||
Directions
Heat the olive oil in the cooker and saute the garlic for 10 seconds.
Add the tomatoes, potatoes, carrots, onions, celery, mushrooms, oregano, rosemary, bay leaf, orange zest and salt. Stand the drumsticks, meaty side down, in the soup.
Lock the lid and place over high heat; bring to pressure. Adjust the heat to maintain high pressure and cook for 12 minutes. let the pressure drop naturally or use a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.
Remove the drumsticks and cut the meat from the bone. Cut the meat in 1 inch chunks and return them to the pot. Discard the bones (or reserve them for stock.) Stir in the green beans, corn and parsley and cook over medium heat until the vegetables are cooked, about 3 to 5 minutes. Remove the orange zest and bay leaf and add salt and pepper to taste.
Mary Riemerman
Submitted By MARY RIEMERMAN On 04-15-95