🔗 Share this article Holiday Star Dish Made Easy: An Slow-Cooked Drumsticks Recipe with Creamy Potato & Cabbage When we cook, regularly braise poultry and game legs, as all the preparation is finished ahead of time. For the festive season, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or roast carrots would also go great. Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon You can readily increase the portions to feed more people – you’ll just need 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 preferably fresh 70ml white wine a dry variety 60-100ml chicken stock ½ tbsp dijon mustard 1 tbsp creme fraiche or sour cream For the Potato Side: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and minced ½ savoy cabbage, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Directions Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat. Add the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the onions and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease. Pro Tip: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork. Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Adjust the seasoning, then keep warm. Using another small pot, warm the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving. When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.