🔗 Share this article Festive Star Dish Made Easy: An Braised Turkey Legs Recipe with Creamy Potato & Cabbage At our kitchen, frequently simmer chicken and rabbit legs, because all the preparation is completed in advance. For the festive season, I often employ with turkey drumsticks – it’s a lovely way to eat them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, steamed baby potatoes or roast carrots make fine alternatives. Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage The recipe is easily doubled for a larger gathering – 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 minced 2 shallots, peeled and quartered 5 slices streaky bacon, chopped 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 Colcannon: 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, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Cooking Instructions Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat. Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender. Chef's Note: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a fork. Using a separate skillet, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until tender. Add salt and pepper, then set aside. Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving. Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.