Holiday Star Dish Simplified: An Simmered Drumsticks Recipe with Creamy Potato & Cabbage

At our kitchen, regularly slow-cook poultry and game legs, since every step is completed ahead of time. During the holidays, I often employ for turkey legs – it’s a lovely way to enjoy them. Pair it with colcannon, though fluffy rice, steamed baby potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a skewer.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Season, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and mix it in thoroughly. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.