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When we cook, frequently slow-cook drumsticks, since the entire process is finished beforehand. During the holidays, the same technique is perfect with turkey drumsticks – it offers a superb approach to enjoy them. Pair it with creamy mashed potatoes with cabbage, though fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – simply require a larger pan.

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 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 minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken 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 about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 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 10-15 minutes, until soft. Adjust the seasoning, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

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