🔗 Share this article Holiday Main Course Simplified: An Slow-Cooked Drumsticks Recipe with Creamy Potato & Cabbage At our kitchen, frequently simmer chicken and rabbit legs, as the entire process is completed beforehand. For the festive season, this method works wonderfully for turkey legs – this creates a delicious method to enjoy them. Pair it with colcannon, though steamed rice, boiled new potatoes or caramelized carrots make fine alternatives. Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage This can easily be scaled up for a larger gathering – all you need is an enlarged cooking vessel. 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 minced 2 shallots, peeled and halved 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 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, finely chopped 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 sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat. Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Deglaze with the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease. Key Point: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a fork. In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat. In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until smooth, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving. After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.