KenK wrote:
> I made a big mistake when I heated up a pre-cooked smoked turkey drumstick
> yesterday for a Thanksgiving meal. I had forgotten how full of cartilage
> they are. Quite difficult to eat. I'm not looking forward to finishing it
> today with the leftover dressing and cranberry sauce. Next time back to my
> usual holiday meal of a small stuffed roast chicken.
>
> The drumstick was in a package of three. The question is, what to do with
> the other two later? I'm thinking substitute one for a smoked pork shank
> with northern beans or perhaps make 'chicken' stew with browned onions and
> dumplings - cooking all day in a crock pot in both cases to free up some of
> the meat?
>
> What you think? Other suggestions?

I love those turkey legs! The best way to cook them is to wet the leg
with water and then wrap the leg in aluminum foil, Bake in a pan at 300
degrees for two hours and the meat will fall off the bones and tendons.
Put about 1/4 inch of water in the pan. Check after one hour and add
more if necessary.... don't let the pan run dry.

Using it when making beans is a great idea as is the crock-pot. Cook
them long and low and they will be delicious.

George L