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When we cook, we often braise poultry and game legs, because all the preparation is finished in advance. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or roast carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – all you need is 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 halved
• 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 Potato Side:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Fry for several minutes, until the aromatics take on some colour. Add the white wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for until softened, until soft. Adjust the seasoning, 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. Crush the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.