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At our kitchen, frequently slow-cook poultry and game legs, because the entire process can be done beforehand. During the holidays, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Pair it with buttery potato and greens, but steamed rice, simple boiled potatoes or roast carrots are also excellent.

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

This can easily be scaled up for extra guests – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Season, then remove from the heat.

Using another small pot, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.