🔗 Share this article Christmas Star Dish Made Easy: A Braised Drumsticks Dish with Creamy Potato & Cabbage At our kitchen, regularly braise chicken and rabbit legs, as all the preparation is completed ahead of time. For the festive season, I often employ with turkey drumsticks – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, boiled new potatoes or oven-roasted carrots are also excellent. Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage The recipe is easily doubled for extra guests – all you need is a bigger pot. 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 minced 2 shallots, peeled and quartered 5 slices streaky bacon, diced 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 Method Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until nicely coloured 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, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease. Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until easily pierced with a fork. In another saucepan, warm a portion of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm. In a third saucepan, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, 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 creamy potato side and the vegetables and juices from the pan.