Festive Main Course Simplified: An Braised Drumsticks Dish with Colcannon

When we cook, frequently braise drumsticks, because every step is finished ahead of time. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, though basmati rice, simple boiled potatoes or caramelized carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for a larger gathering – all you need is a larger pan.

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 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and sear, flipping once, 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, then add the aromatics and bacon. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the 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 bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, place the potato chunks 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 until aromatic. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.

Using another small pot, warm the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and stir it through. Add final salt and pepper, 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.