Festive Star Dish Effortless: A Braised Drumsticks Dish with Colcannon

When we cook, regularly braise poultry and game legs, since every step can be done in advance. For the festive season, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with colcannon, but basmati rice, steamed baby potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – all you need is a bigger pot.

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 finely chopped
• 2 shallots, peeled and quartered
• 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 Colcannon:

• 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, 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 cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.