🔗 Share this article Holiday Centerpiece Made Easy: A Slow-Cooked Drumsticks Dish with Creamy Potato & Cabbage At our kitchen, regularly braise drumsticks, since the entire process is completed in advance. For the festive season, I often employ for turkey legs – this creates a delicious method for serving them. Pair it with buttery potato and greens, but steamed rice, simple boiled potatoes or oven-roasted carrots would also go great. Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon This can easily be scaled up to feed more people – you’ll just need a larger pan. Prep 20 min Cook 1 hr 30 min Serves 2 For the Main Dish: 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 diced 2 shallots, peeled and quartered 5 slices streaky bacon, cut into pieces 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 Potato Side: 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, shredded 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 large, deep pan. Season the turkey legs, then place them in the hot oil and sear, cooking on both sides, until golden brown 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 onions and bacon soften and color. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for an hour, or until the turkey legs are fall-off-the-bone tender. Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a skewer. In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until soft. Season, then keep warm. Using another small pot, combine the milk and the remaining 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 creamy, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving. Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.