Brought to you by: Vickie Ingredients: ------------ 2 tablespoons extra-virgin olive oil 1 large red onion; thinly sliced 4 turkey drumsticks (about 2lbs); sawed into 1" pieces 1/2 cup dry red wine 3 medium zucchini; sliced into ½" rounds 2 oz prosciutto; sliced & cut into thin shreds 4 ripe plum tomatoes; cut into ½" dice 2 tablespoons chopped fresh basil 1 tablespoon minced fresh parsley 2 cloves garlic; minced salt & pepper Instructions: ------------- In a large flameproof casserole, heat the oil over medium-high heat. Add the onion and cook; stirring occasionally, until softened and translucent, 3 to 5 minutes. Add the turkey and cook, turning, until the meat starts to brown, 3 to 5 minutes longer. Add the wine and cook until almost completely evaporated, about 5 minutes. Add 1 cup water and bring to a boil. Reduce the heat to medium-low. Cook, adding more water if needed, until the turkey is almost tender, about 1¼ hours. Add zucchini, prosciutto, and tomatoes and cook until the turkey and zucchini are tender, about 10 minutes. Stir in the basil, parsley and garlic. Season the sauce with salt & pepper to taste and serve. Serves 4 to 6 |