Festive Centerpiece Simplified: A Braised Drumsticks Recipe with Colcannon

When we cook, frequently simmer drumsticks, because the entire process is completed beforehand. During the holidays, this method works wonderfully for turkey legs – this creates a delicious method to eat them. Pair it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions 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 halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove the 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 onions and bacon take on some colour. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until soft. Season, then keep warm.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Season again to taste, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.