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In our culinary practice, we often simmer drumsticks, because every step is completed beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with colcannon, though fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then set aside.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.