Roast turkey drumstick and lentil casserole

 

           A soul-warming dish seasoned with rosemary and fennel and flecked with pieces of pepperoni. Serve with crusty Italian bread and rice.

Makes 4 servings

• 4 turkey drumsticks (about 12 ounces each)
• ½ cup parsley leaves
• 3 cloves garlic, sliced
• Grated rind of 1 lemon
• ½ teaspoon fennel seeds
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 sweet green pepper, cored, seeded and cut into squares
• 1 stalk celery, chopped
• ¾ teaspoon leaf rosemary, crumbled
• 1 can (13¾ ounces) beef broth
• 1 can (16 ounces) tomatoes
• ¼ cup chopped pepperoni
• 1 cup dried lentils, rinsed

1. Preheat oven to 325F.
2. Pull back skin from drumsticks and place in 13 X 9 X 2-inch baking dish.
3. Chopped together parsley, garlic, lemon rind and fennel seeds until medium-fine, either with a knife or in small food processor ; rub a little on flesh of each drumstick and re-cover with skin.
4. Reserve remaining parsley mixture.
5. Bake in preheated oven for 45 minutes.
6. Meanwhile, heat oil in medium-size skillet over medium heat ; add onion, green pepper, celery and rosemary.
7. Cook 8 minutes until softened, add beef broth, tomatoe and pepperoni ; bring to boiling, breaking up tomatoes with spoon, remove from heat.
8. Sprinkle lentils and remaining parsley mixture in baking dish around turkey legs ; add tomato mixture from skillet.
9. Tent dish with aluminium foil and return to oven.
10. Bake in preheated oven for 1 hour and 15 minutes until lentils and drumsticks are tender ; remove dish to wire rack and let stand at least 15 minutes for lentils to absorb excess broth.
11. To serve, slice drumsticks.

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