Holiday Main Course Made Easy: A Slow-Cooked Drumsticks Recipe with Creamy Potato & Cabbage

At our kitchen, frequently braise drumsticks, because every step can be done ahead of time. During the holidays, the same technique is perfect with turkey drumsticks – it offers a superb approach for serving them. Pair it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – you’ll just need 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Season, then set aside.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and combine well. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.