🔗 Share this article Christmas Star Dish Effortless: An Braised Turkey Legs Dish with Creamy Potato & Cabbage In our culinary practice, frequently simmer poultry and game legs, since every step is completed beforehand. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach for serving them. Pair it with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or caramelized carrots would also go great. Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage The recipe is easily doubled to feed more people – simply require 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 quartered 5 slices streaky bacon, cut into pieces 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 Colcannon: 500g large floury potatoes like Russets, 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 Method 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 brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat. Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then whisk 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. Pro Tip: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a fork. Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Season, then set aside. Using another small pot, warm the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving. After the hour is up, dish up with the colcannon and the aromatics and rich sauce from the pan.