Holiday Main Course Simplified: A Simmered Drumsticks Recipe with Creamy Potato & Cabbage

In our culinary practice, frequently simmer drumsticks, since the entire process is finished in advance. During the holidays, the same technique is perfect on the holiday bird's legs – it offers a superb approach to eat them. Pair it with colcannon, but steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions 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 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 sliced
• 5 slices streaky bacon, diced
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then lay them in the pan and fry, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, followed by the aromatics and bacon. Fry for until fragrant, 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 carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, stirring occasionally, for until softened, until tender. Season, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, serve with the creamy potato side and the cooking liquid from the pan.