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At our kitchen, we often simmer chicken and rabbit legs, since the entire process is completed beforehand. For Christmas, I often employ for turkey legs – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, but fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

You can readily increase the portions to feed more people – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and quartered
• 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 diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the onions and bacon take on some colour. Add the white wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until wilted. Adjust the seasoning, then set aside.

Using another small pot, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.