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At our kitchen, regularly slow-cook drumsticks, as every step is completed in advance. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Accompany it with buttery potato and greens, although steamed rice, steamed baby potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – you’ll just need 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the aromatics take on some colour. Deglaze with the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Season, then keep warm.

In the meantime, in a pan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.