🔗 Share this article Holiday Main Course Simplified: An Simmered Drumsticks Dish with Creamy Potato & Cabbage When we cook, frequently simmer poultry and game legs, since all the preparation can be done in advance. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, though fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives. Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon The recipe is easily doubled for a larger gathering – all you need is 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 Colcannon: 500g large floury potatoes such as Maris Piper, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and diced ½ savoy cabbage, thinly sliced 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 cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat. Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender. Key Point: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a sharp knife. In another saucepan, warm a portion of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Adjust the seasoning, then remove from the heat. In a third saucepan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving. After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.