Braised Turkey Drumsticks with Sage and Dates

A holiday standard that shines well into the New Year, braised turkey drumsticks are warm and welcoming. The addition of sage and dates makes this dish just a little more special. A quick reduction gravy whipped up in the last five minutes will amply reward your patience.

Ingredients

2-3 turkey drumsticks
6 garlic cloves
Handful of fresh sage leaves
6 large dates, chopped
Celtic salt, to taste
Pepper, to taste
Splash of bourbon
2 cups poultry stock
2 tablespoons crème fraîche

Directions

Mince garlic and sage (reserving some whole leaves), combine with salt and pepper, and stuff underneath the turkey skin.
Brown drumsticks in a cast-iron skillet in a 400° F oven for 30 to 40 minutes. Sprinkle whole sage leaves and chopped dates over the top, cover with parchment and then foil, and braise at 300° F for another hour.
Remove drumsticks, sage, and dates from braising skillet and set aside to rest in a foil tent.
Heat skillet on high on the stovetop, and deglaze with bourbon, lifting browned bits off the bottom with a wooden spatula.
Add poultry stock to skillet and reduce over high heat, stirring constantly, until thick and velvety consistency is achieved. Reduce heat, add crème fraîche, and stir until a smooth gravy results.
Return dates, sage, and pulled turkey to skillet with gravy.

I like to serve the turkey meat and gravy over spiralized zucchini noodles cooked down until caramelized in brown butter ghee.

About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara.