Turkey Drums Over Black-Eyed Peas



Vegetable spray

1 10-oz package frozen black-eyed peas

1/2 c long grain brown rice

4 green onions, sliced, white and green parts

1 tsp garlic, minced

1/2 tsp Italian seasoning

1/2 tsp salt, divided use

1/4 tsp red pepper flakes

1 15-oz can stewed tomatoes, undrained

1/3 c water

4 TURKEY DRUMSTICKS, skin removed

1/4 tsp black pepper

1 tbsp margarine, melted

3 tbsp Dijon mustard

1/2 c Parmesan cheese, freshly grated


Preheat oven to 375 degrees F.

In 9" x 2" baking pan sprayed with vegetable spray, combine black-eyed peas, rice, onions, garlic, Italian seasoning, 1/4 teaspoon salt and red pepper flakes; stir in tomatoes, breaking up larger pieces, and water.

Arrange turkey drums, alternately, on top of mixture; sprinkle with remaining 1/4 teaspoon salt and black pepper.

In small bowl, combine margarine and mustard; spread about 1 tablespoon mixture over each drum.

Spray piece of foil large enough to cover pan with vegetable spray; place over pan and seal.

Place in lower third of oven; bake about 1-1/2 hours, or until drums register 180 degrees on meat thermometer.

Remove from oven; remove foil; sprinkle Parmesan cheese over top of drums. Return to oven and bake for an additional 5 to 10 minutes or until cheese has melted and is lightly browned.

Serve hot.

Nutrition Facts

Total Calories 442

Total Fat 12 g

% Daily Total Fat 24

Cholesterol 93 g

Sodium 1151 mg

Total Carbohydrates 44 g

Protein 36 g