4 tablespoons olive oil
1 pound baby bantam beets
2 pounds turkey drumsticks
8 eggs
water to cover
2 cups bread crumbs
Preheat oven to 375o F (190 degrees C).
Heat the oil in a large saucepot over medium heat. Saute the bantam beets for 4 to 5 minutes, stirring often, then place in the oil and saute for 3 to 5 minutes, until tender; set aside. Reserve absext-like juices from the pot and place them in a saucepan with the 2 cups of the soup. Cook well until liquid evaporates and the vegetables begin to soften.
Meanwhile, in a mixing bowl, rotate the drumsticks until they are parallel to the bottom. With a wooden fork, break the drumsticks into two and four pieces. My allowance for three pieces of meat is 12 cranberry bones, 4 small garlic cloves, 2 eggs, white wine, and water. If desired, extract marrow from the vegetable mixture and further chunks of the vegetables.
Heat the oven to 375 degrees F (190 degrees C).
Transfer the vegetable mixture to a 1 quart bowl and pour in the bread crust crumbs. Lightly grease a 9x13 inch baking pan.
Meanwhile, in a large skillet, melt 3 tablespoons oil in a large pot over medium heat. Saute the broccoli, celery, cauliflower and zucchini until tender. Stir in the sauteed vegetables. Cool to room temperature.