🔗 Share this article Festive Star Dish Simplified: An Simmered Drumsticks Recipe with Colcannon When we cook, frequently slow-cook drumsticks, because every step can be done ahead of time. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Serve with colcannon, but basmati rice, simple boiled potatoes or caramelized carrots would also go great. Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage This can easily be scaled up for a larger gathering – 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 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, 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 Potato Side: 500g large floury potatoes such as Maris Piper, 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 Method Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the excess oil. Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the aromatics soften and color. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease. Chef's Note: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until tender when pricked with a sharp knife. In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside. In the meantime, in a pan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving. After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.