Festive Star Dish Made Easy: An Simmered Drumsticks Recipe with Colcannon

In our culinary practice, frequently braise drumsticks, because all the preparation can be done ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Accompany it with creamy mashed potatoes with cabbage, though fluffy rice, steamed baby potatoes or roast carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking 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 quartered
• 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 Mashed Potatoes with Cabbage:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.