Halal Turkey And Vegetable Bake Recipe

Name: Halal Turkey and Vegetable Bake
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 170 min
Cuisine: Fusion
Ingredients: 14 g On1Y Basil Leaves; 25 g Parsley; 125 g Mooz Butter Garlic & Herbes; 100 g Sambar Onion Peeled; 75 Nos Oregano Sachet; 500 g X 2 Organically Grown Potato Combo; 250 g Zucchini Green; 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 525 g Veeba Herby Tomato Pizza & Pasta Sauce; 80 g Knorr Vegetables Stock Cubes; 500g to 700g Turkey; 850 g Oleev Smart Vitafit Edibale Vegetable Oil; 100 g Zoff Garlic Powder

Fusion cuisine

About this recipe

A hearty and flavorful dinner featuring tender turkey drumsticks baked with a medley of vegetables in a rich tomato-based sauce, perfect for a satisfying meal.

Ingredients

14 g On1Y Basil Leaves
25 g Parsley
125 g Mooz Butter Garlic & Herbes
100 g Sambar Onion Peeled
75 Nos Oregano Sachet
500 g X 2 Organically Grown Potato Combo
250 g Zucchini Green
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
525 g Veeba Herby Tomato Pizza & Pasta Sauce
80 g Knorr Vegetables Stock Cubes
500g to 700g Turkey
850 g Oleev Smart Vitafit Edibale Vegetable Oil
100 g Zoff Garlic Powder

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a large skillet, heat 2 tablespoons of vegetable oil and 1 tablespoon of butter over medium heat. Brown 4 turkey drumsticks on all sides, then transfer them to a 3-quart Dutch oven.
3. Slice 1 onion and layer the slices over the turkey drumsticks in the Dutch oven.
4. In the same skillet, add 15 ounces of herby tomato pizza & pasta sauce, 1 teaspoon garlic powder, 1/2 teaspoon oregano, and 1/2 teaspoon basil. Stir and cook until heated through.
5. Pour the tomato mixture over the turkey drumsticks in the Dutch oven. Cover with a lid and bake in the preheated oven for 2 hours, basting the drumsticks with the sauce once or twice during cooking.
6. While the turkey is baking, peel and cut 4 potatoes into chunks and slice 2 zucchinis into rounds.
7. After 2 hours, add the potatoes and zucchini to the Dutch oven. Cover and bake for an additional 20 minutes, or until the vegetables are tender.
8. Remove the turkey drumsticks and vegetables from the Dutch oven and transfer them to a serving dish. Keep warm.
9. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of vegetable stock until smooth. Stir this mixture into the tomato sauce remaining in the Dutch oven.
10. Return the Dutch oven to the oven, uncovered, and bake for 10 to 15 minutes, or until the sauce has thickened slightly.
11. Pour the thickened sauce over the turkey drumsticks and vegetables in the serving dish.
12. Garnish with 1 tablespoon of chopped fresh parsley before serving.