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When we cook, we often slow-cook drumsticks, because the entire process is finished in advance. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Pair it with buttery potato and greens, but steamed rice, simple boiled potatoes or roast carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for extra guests – all you need is a bigger pot.

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, diced
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral 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 brown, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for until softened, until tender. Season, then remove from the heat.

Using another small pot, warm the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.