🔗 Share this article Christmas Main Course Effortless: A Braised Drumsticks Recipe with Colcannon At our kitchen, frequently simmer chicken and rabbit legs, because every step is completed ahead of time. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or caramelized carrots make fine alternatives. Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon The recipe is easily doubled for extra guests – you’ll just need an enlarged cooking vessel. Prep 20 min Cook 1 hr 30 min Serves 2 For the Turkey: 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 finely chopped 2 shallots, peeled and sliced 5 slices streaky bacon, diced 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 Cooking Instructions Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the excess oil. Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Add the white wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are completely cooked through. Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for until tender, until tender when pricked with a skewer. Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Season, then set aside. In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until smooth, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving. When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.