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At our kitchen, frequently braise poultry and game legs, because all the preparation is completed ahead of time. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Serve with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or roast carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, diced
• 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 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Season the turkey legs, then place them in the hot oil and sear, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, 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 can bend in half with ease.

Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until soft. Season, then remove from the heat.

Using another small pot, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.