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In our culinary practice, regularly braise drumsticks, since every step is finished ahead of time. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, though steamed rice, boiled new potatoes or roast carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled to feed more people – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 fresh is best
• 70ml white wine like Sauvignon Blanc
• 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

Directions

Set the 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 lay them in the pan and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Season, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.