1 tsp. salt
1/4 tsp. pepper
1 turkey hind quarter
2 tbsp. oil
1/2 c. onion, chopped
2 cloves garlic
1/2 tsp. basil
1/4 tsp. thyme
2 chicken bouillon cubes, dissolved in 1 c. water
3 potatoes, halved
5 carrots, cut up
1 tbsp. cornstarch blended with 1 tbsp. water
1 tbsp. parsley, chopped

Salt and pepper the turkey. Brown in oil. Add onion, garlic, basil and thyme. Saute. Add bouillon. Bring to a boil. Cover. Simmer 1 1/2 hours. Add vegetables. Cook 20 minutes. Put turkey and vegetables in serving dish. Combine cornstarch-water with pan drippings. Cook until thickened. Pour over turkey and vegetables. Top with parsley. May omit potatoes and serve with mashed potatoes. Serves 3 to 4.