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When we cook, we often braise drumsticks, as all the preparation is completed beforehand. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Serve with creamy mashed potatoes with cabbage, but fluffy rice, steamed baby potatoes or roast carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – you’ll just need 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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 minced
• 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 oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for until softened, until tender. Add salt and pepper, then keep warm.

In the meantime, in a pan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.