Festive Star Dish Effortless: A Simmered Drumsticks Dish with Creamy Potato & Cabbage

In our culinary practice, frequently braise drumsticks, because the entire process can be done ahead of time. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with buttery potato and greens, though basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until tender. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the vegetables and juices from the pan.