Christmas Centerpiece Simplified: An Simmered Drumsticks Dish with Colcannon

When we cook, frequently slow-cook poultry and game legs, as all the preparation can be done in advance. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, boiled new potatoes or oven-roasted carrots would also go great.

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

You can readily increase the portions to feed more people – you’ll just need a bigger pot.

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 minced
• 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 Potato Side:

• 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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the shallots and bacon take on some colour. Add the white wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, put the potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a fork.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until smooth, 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 creamy potato side and the aromatics and rich sauce from the pan.