Holiday Centerpiece Simplified: An Braised Turkey Legs Dish with Colcannon

At our kitchen, frequently simmer poultry and game legs, since every step can be done in advance. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Serve with colcannon, although basmati rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking 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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.