Holiday Centerpiece Simplified: A Braised Drumsticks Recipe with Creamy Potato & Cabbage

When we cook, regularly slow-cook drumsticks, as every step can be done ahead of time. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for extra guests – you’ll just need a bigger pot.

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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 chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, 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 fall-off-the-bone tender.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls 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 tender. Add salt and pepper, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.