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Festive Centerpiece Effortless: A Braised Drumsticks Recipe with Creamy Potato & Cabbage
When we cook, frequently braise drumsticks, since every step is finished in advance. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Accompany it with buttery potato and greens, but steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.
Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage
This can easily be scaled up for a larger gathering – 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 finely chopped
- 2 shallots, peeled and quartered
- 5 slices streaky bacon, cut into pieces
- 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 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
Cooking Instructions
Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then add them to the pan and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.
Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the onions and bacon take on some colour. Pour in the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.
Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.
Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Add salt and pepper, then set aside.
In a third saucepan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.
When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.
Clarence Scott
Elara is a passionate esports journalist with over a decade of experience covering major gaming events and trends.
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