2-1/2 lbs TURKEY DRUMETTES, or small turkey drumsticks
2 Cans (12 oz each) corn with red and green peppers, drained
1 Can (16 oz) stewed tomatoes, coarsely chopped, with juices
2 tbsp minced dried onion
1 to 2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp garlic powder
TIP: Use kitchen scissors to chop stewed tomatoes while they are still in the can.
Prepare grill for direct-heat cooking. Brown turkey drummettes over hot coals about 5 to 7 minutes per side, if desired.
Cut 4 (18-inch) squares of heavy duty aluminum foil. In large bowl, combine corn, tomatoes, onion, cumin and garlic powder. Divide mixture between aluminum foil squares; top each with a drummette. Close packets securely, so juices will not leak.
Grill packets over hot coals, turning every 15 minutes, for 1 hour or until drummette juices run clear when pierced deeply with a fork. To serve, unwrap and remove drummette to plate and top with vegetables.
CONVENTIONAL OVEN METHOD
Follow the above instructions, (step #2), but do not brown the drummettes. Arrange the packets in a shallow baking pan, and bake at 350 degrees F. for 1 hour.
Open packets and bake additional 15 to 20 minutes, or until drummettes are brown and juices run clear when pierced deeply with a fork.
338 Total Calories
13 g Total Fat
34 % Daily Total Fat
240 g Cholesterol
80 mg Sodium
25 g Total Carbohydrates
30 g Protein