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When we cook, we often slow-cook chicken and rabbit legs, as the entire process is finished in advance. For the festive season, the same technique is perfect with turkey drumsticks – it’s a lovely way to enjoy them. Serve with creamy mashed potatoes with cabbage, although basmati rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then lay them in the pan and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.