🔗 Share this article Christmas Star Dish Simplified: A Braised Drumsticks Dish with Colcannon When we cook, frequently simmer poultry and game legs, as all the preparation is completed in advance. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach to eat them. Pair it with buttery potato and greens, though steamed rice, boiled new potatoes or oven-roasted carrots are also excellent. Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage The recipe is easily doubled for extra guests – you’ll just need an enlarged cooking vessel. 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 halved 5 slices streaky bacon, diced 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 Potato Side: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and chopped ½ savoy cabbage, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Method Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat. Place the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. 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, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife. In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then set aside. Using another small pot, heat the milk gently and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until lump-free, then add the cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving. Once the turkey is cooked, serve with the creamy potato side and the vegetables and juices from the pan.