🔗 Share this article Holiday Centerpiece Simplified: An Braised Drumsticks Recipe with Creamy Potato & Cabbage At our kitchen, regularly braise chicken and rabbit legs, as every step is completed ahead of time. During the holidays, I often employ with turkey drumsticks – this creates a delicious method for serving them. Accompany it with buttery potato and greens, though basmati rice, steamed baby potatoes or oven-roasted carrots make fine alternatives. Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon This can easily be scaled up for extra guests – simply require a larger pan. Prep 20 min Cook 1 hr 30 min Serves 2 For the Braised Legs: 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 diced 2 shallots, peeled and quartered 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 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, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Cooking Instructions Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the excess oil. Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for several minutes, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease. Chef's Note: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork. Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then set aside. In the meantime, in a pan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving. Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.