Holiday Star Dish Simplified: A Slow-Cooked Drumsticks Recipe with Creamy Potato & Cabbage

In our culinary practice, regularly simmer drumsticks, since the entire process is completed beforehand. During the holidays, I often employ for turkey legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, but basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then lay them in the pan and fry, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Place the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Season, then set aside.

In a third saucepan, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.