🔗 Share this article Christmas Centerpiece Made Easy: A Simmered Drumsticks Recipe with Colcannon In our culinary practice, regularly slow-cook chicken and rabbit legs, because every step is completed in advance. During the holidays, I often employ with turkey drumsticks – this creates a delicious method to eat them. Pair it with colcannon, although steamed rice, steamed baby potatoes or roast carrots would also go great. Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage The recipe is easily doubled for extra guests – all you need is an enlarged cooking vessel. Prep 20 min Cook 1 hr 30 min Serves 2 For the Main Dish: 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 diced 2 shallots, peeled and sliced 5 slices streaky bacon, diced 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 Cooking Instructions Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil. Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, 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. Chef's Note: At the same time, put the potatoes in a pot of salted 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 a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside. In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving. When the braising is complete, dish up with the colcannon and the vegetables and juices from the pan.