🔗 Share this article Holiday Star Dish Effortless: A Braised Drumsticks Dish with Creamy Potato & Cabbage In our culinary practice, regularly simmer poultry and game legs, as the entire process is completed in advance. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, although steamed rice, simple boiled potatoes or roast carrots make fine alternatives. Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon This can easily be scaled up to feed more people – all you need is a larger pan. 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 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, shredded 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 neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat. Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the aromatics begin to brown. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender. Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer. In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for until softened, until tender. Adjust the seasoning, then set aside. In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving. Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.