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At our kitchen, regularly simmer drumsticks, as every step is finished ahead of time. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach for serving them. Accompany it with colcannon, although fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for a larger gathering – simply require 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, add the peeled potatoes 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 sauté the garlic for two minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, then remove from the heat.

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. Puree the potatoes with the heated dairy mixture until smooth, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

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