🔗 Share this article Holiday Main Course Simplified: An Simmered Turkey Legs Dish with Creamy Potato & Cabbage When we cook, regularly simmer poultry and game legs, because every step can be done ahead of time. During the holidays, this method works wonderfully on the holiday bird's legs – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, but steamed rice, steamed baby potatoes or caramelized carrots would also go great. Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage The recipe is easily doubled for extra guests – simply require 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 minced 2 shallots, peeled and sliced 5 slices streaky bacon, chopped 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 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. Add a generous splash of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil. Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through. Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer. Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for until softened, until wilted. Season, then set aside. In the meantime, in a pan, heat the milk gently and the remaining 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. Season again to taste, and keep warm before serving. Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.