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When we cook, we often slow-cook drumsticks, since all the preparation is finished beforehand. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Accompany it with buttery potato and greens, although basmati rice, boiled new potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for a larger gathering – 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 finely chopped
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the shallots and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, place the potato chunks 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. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10-15 minutes, until soft. Season, then keep warm.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then add the cabbage and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.