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In our culinary practice, we often braise drumsticks, since the entire process is completed ahead of time. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, but fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions to feed more people – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• 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 add them to the pan and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Season, then keep warm.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.