Festive Centerpiece Simplified: A Simmered Drumsticks Recipe with Colcannon

When we cook, we often slow-cook drumsticks, as the entire process is finished in advance. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to enjoy them. Pair it with colcannon, although basmati rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for extra guests – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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, chopped
• 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 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 diced
• 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. Add a generous splash of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, followed by the aromatics and bacon. Fry for until fragrant, until the shallots and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until tender. Adjust the seasoning, then set aside.

In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then add the cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.