Holiday Centerpiece Made Easy: A Braised Drumsticks Recipe with Creamy Potato & Cabbage

In our culinary practice, regularly simmer poultry and game legs, because all the preparation is finished ahead of time. For Christmas, I often employ for turkey legs – it’s a lovely way to eat them. Pair it with colcannon, though fluffy rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – you’ll just need a larger pan.

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 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 Potato Side:

• 500g large floury potatoes like Russets, 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 sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.