🔗 Share this article Festive Centerpiece Effortless: A Braised Drumsticks Recipe with Creamy Potato & Cabbage In our culinary practice, we often simmer drumsticks, as all the preparation is completed beforehand. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent. Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon The recipe is easily doubled to feed more people – you’ll just need 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 minced 2 shallots, peeled and sliced 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 Potato Side: 500g large floury potatoes like Russets, 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 Directions Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat. Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through. Pro Tip: At the same time, put the potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer. Using a separate skillet, melt two tablespoons of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Add salt and pepper, then remove from the heat. In a third saucepan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving. Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.