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When we cook, frequently simmer drumsticks, because all the preparation is finished in advance. For Christmas, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with colcannon, though basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – all you need is an enlarged cooking vessel.

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 finely chopped
• 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Pat the turkey legs dry and season, then add them to the pan and sear, flipping once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.