🔗 Share this article Holiday Centerpiece Simplified: An Simmered Drumsticks Dish with Creamy Potato & Cabbage In our culinary practice, regularly simmer drumsticks, as every step can be done in advance. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Serve with colcannon, though steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives. Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon This can easily be scaled up for a larger gathering – you’ll just need a larger pan. Prep 20 min Cook 1 hr 30 min Serves 2 For the Turkey: 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 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 Colcannon: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and chopped ½ savoy cabbage, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Directions Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Season the turkey legs, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat. Add the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease. Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until easily pierced with a skewer. Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat. In a third saucepan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and hold over low heat before serving. Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.