Festive Star Dish Effortless: An Braised Drumsticks Dish with Creamy Potato & Cabbage

When we cook, regularly simmer poultry and game legs, as the entire process is completed beforehand. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to eat them. Accompany it with buttery potato and greens, although fluffy rice, steamed baby potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – simply require a larger pan.

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 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 minced
½ savoy cabbage, shredded
Salt and black pepper
100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the cooking fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon take on some colour. Add the white wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until wilted. Adjust the seasoning, then keep warm.

In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.

Timothy Haynes

Elara is a passionate gamer and tech writer with years of experience covering industry trends and game analysis.

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Festive Star Dish Effortless: An Braised Drumsticks Dish with Creamy Potato & Cabbage

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

Cooking Instructions

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