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At our kitchen, we often slow-cook poultry and game legs, because every step is finished in advance. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Accompany it with buttery potato and greens, although steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 5 slices streaky bacon, diced
• 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 like Russets, 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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until tender. Season, then set aside.

Using another small pot, warm the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

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