🔗 Share this article Holiday Star Dish Made Easy: A Braised Drumsticks Recipe with Creamy Potato & Cabbage When we cook, we often braise drumsticks, as the entire process is completed ahead of time. During the holidays, this method works wonderfully on the holiday bird's legs – this creates a delicious method for serving them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives. Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon 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 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 finely chopped 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 Mashed Potatoes with Cabbage: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and diced ½ savoy cabbage, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Method Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the fat. Place the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease. Pro Tip: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a sharp knife. In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Season, then remove from the heat. In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving. After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.