🔗 Share this article Holiday Centerpiece Simplified: An Simmered Drumsticks Dish with Colcannon When we cook, regularly simmer chicken and rabbit legs, because every step is finished beforehand. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Pair it with colcannon, although fluffy rice, boiled new potatoes or caramelized carrots are also excellent. Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage This can easily be scaled up for extra guests – simply require a larger pan. 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 diced 2 shallots, peeled and sliced 5 slices streaky bacon, cut into pieces 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 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 Cooking Instructions Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Season the turkey legs, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the excess oil. Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs 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 cook in the oven for an hour, or until the turkey legs can bend in half with ease. Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a sharp knife. Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until soft. Adjust the seasoning, then set aside. In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving. Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.