Turkey Drumsticks with Sage Polenta

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

This hearty combination of turkey drumsticks and polenta will be sure to please. The polenta is fragrant with the scent of sage and is a great base for the deliciously sauced drumsticks.

Ingredients

8 turkey drumsticks, trimmed for presentation
1 1⁄2 cups flour
1⁄4 cup olive oil
4 tbsp. butter
2 onions, coarsely chopped
6 garlic cloves, crushed
1⁄2 tsp. fresh basil, chopped
1⁄2 tsp. fresh oregano, chopped
2 cups white wine
Grated zest of 2 lemons
Juice of one lemon
2 cups beef stock
8 cups prepared polenta with sage and Parmesan.
Assorted roasted vegetables

Steps

1. Dredge drumsticks in seasoned flour. In a large skillet, sear drumsticks in oil and butter. Remove the drumsticks; add onions, garlic, basil, and oregano to skillet; cook 5-10 min.

2. Deglaze pan with wine; bring mixture to a boil. Reduce heat; add lemon zest and juice. Simmer 10 min. more.

3. Return drumsticks to pan and add stock to cover (adding water if needed). Cover and roast 1 1⁄2-2 hr., until just cooked through.

4. Serve drumsticks atop prepared polenta, surrounded by roasted vegetables, if desired. Strain and reduce pan drippings for sauce, if desired.

 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources