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When we cook, regularly braise chicken and rabbit legs, as all the preparation is completed beforehand. During the holidays, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, boiled new potatoes or roast carrots are also excellent.

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

You can readily increase the portions for a larger gathering – simply require a larger pan.

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, cut into pieces
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.