Christmas Main Course Made Easy: A Braised Drumsticks Dish with Creamy Potato & Cabbage

At our kitchen, frequently slow-cook drumsticks, since the entire process is finished ahead of time. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Serve with creamy mashed potatoes with cabbage, but basmati rice, steamed baby potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 Colcannon:

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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

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

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat.

Using another small pot, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

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