Festive Centerpiece Simplified: An Braised Turkey Legs Dish with Creamy Potato & Cabbage

When we cook, regularly simmer drumsticks, since every step is finished beforehand. For Christmas, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or roast carrots would also go great.

Simmered Drumsticks 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 Turkey:

• Sunflower oil or a mild cooking 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 halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then lay them in the pan and brown, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for until softened, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until lump-free, then add the cabbage and combine well. Add final salt and pepper, and keep warm before serving.

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