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At our kitchen, we often slow-cook poultry and game legs, since the entire process is finished in advance. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, but fluffy rice, steamed baby potatoes or roast carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for extra guests – all you need is a bigger pot.

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 sliced
• 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 Colcannon:

• 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for until softened, until wilted. Add salt and pepper, then set aside.

In the meantime, in a pan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.