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At our kitchen, we often slow-cook drumsticks, as the entire process is completed ahead of time. During the holidays, the same technique is perfect for turkey legs – it’s a lovely way for serving them. Pair it with colcannon, although steamed rice, simple boiled potatoes or caramelized carrots would also go great.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – simply require an enlarged cooking vessel.

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 diced
• 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 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the onions and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, then set aside.

In the meantime, in a pan, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.