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When we cook, frequently slow-cook chicken and rabbit legs, since every step is completed ahead of time. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Serve with colcannon, though basmati rice, steamed baby potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 2 shallots, peeled and quartered
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Season the turkey legs, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Melt 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 onions and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Season, then remove from the heat.

Using another small pot, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.