Holiday Centerpiece Simplified: An Simmered Drumsticks Recipe with Creamy Potato & Cabbage

When we cook, frequently braise chicken and rabbit legs, because the entire process can be done ahead of time. During the holidays, I often employ on the holiday bird's legs – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, though basmati 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 to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or a mild cooking 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 halved
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Place 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 soften and color. Deglaze with the wine, then place the seared 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. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.