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In our culinary practice, regularly simmer drumsticks, as the entire process is finished beforehand. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, though fluffy rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – you’ll just need an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and brown, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

Using another small pot, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

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