🔗 Share this article Christmas Centerpiece Simplified: An Braised Drumsticks Dish with Creamy Potato & Cabbage In our culinary practice, regularly simmer chicken and rabbit legs, as every step is completed beforehand. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach to enjoy them. Accompany it with colcannon, though steamed rice, boiled new potatoes or caramelized carrots would also go great. Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon The recipe is easily doubled 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 sliced 5 slices streaky bacon, cut into pieces 8 sage leaves fresh is best 70ml white wine a dry variety 60-100ml chicken stock ½ tbsp dijon mustard 1 tbsp creme fraiche or sour cream For the Mashed Potatoes with Cabbage: 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, thinly sliced 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 large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and sear, turning once, until golden brown on both sides. Take the turkey out to a plate, then remove the excess oil. Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender. Chef's Note: While that's cooking, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork. In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm. In a third saucepan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving. After the hour is up, serve with the colcannon and the cooking liquid from the pan.