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Ingredients

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Directions

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  • Combine drumsticks, tomatoes, tomato sauce, onion, tomato paste, green olives, capers, Italian seasoning, salt, black pepper, hot-pepper sauce and pepper flakes in slow cooker. Cover.

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  • Cook on low heat 7-1/2 hours. Uncover. Check temperature of drumsticks; instant-read thermometer inserted in thickest part of drumstick without touching bone should register 160 degrees F to 170 degrees F. Once turkey reaches the proper temperature, add red wine. Remove turkey drumsticks to platter and let cool.

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  • Crush the tomatoes in the slow cooker with back of spoon. Increase heat to high. Cook, uncovered, for 20 minutes.

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  • Once turkey has cooled slightly, remove meat from the bones; add meat back to slow cooker and discard bones.

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  • Cook, uncovered, 5 to 10 minutes or until sauce has thickened slightly. Serve with a bowl of grated Parmesan cheese on the table and crusty bread. Makes 4 servings.

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  • VARIATION FOR PUTTANESCA STEW 1. Heat oven to 350 degrees F. 2. Combine turkey drumsticks, tomatoes, tomato sauce, onion, tomato paste, green olives, capers, Italian seasoning, salt, black pepper, hot-pepper sauce, pepper flakes and wine in 13 x 9 x 2-inch baking dish. Cover with foil.3. Bake in 350 degree F oven for 60 to 70 minutes or until an instant-read thermometer inserted in the thickest part of drumstick without touching the bone registers 160 degrees F to 170 degrees F. Remove the turkey drumsticks from dish; cool slightly. 4. With the back of a spoon, crush the tomatoes in baking dish; cover dish and return to 350 degree F oven.5. When turkey is cool enough to handle, remove meat from bones. Remove baking dish from oven; stir in turkey. Cover dish; return to oven to heat through, 10 to 15 minutes.

Nutrition Facts

238 calories; 8 g total fat; 2 g saturated fat; 66 mg cholesterol; 1338 mg sodium. 18 g carbohydrates; 2 g fiber; 26 g protein;

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