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In our culinary practice, frequently slow-cook poultry and game legs, because every step is finished in advance. For the festive season, I often employ for turkey legs – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require 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 sliced
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then lay them in the pan and brown, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

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