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At our kitchen, we often braise drumsticks, since the entire process is completed beforehand. For Christmas, this method works wonderfully for turkey legs – it offers a superb approach for serving them. Pair it with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

You can readily increase the portions to feed more people – all you need is 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, warm a portion 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 to 15 minutes, until soft. Season, then set aside.

In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.