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At our kitchen, frequently braise chicken and rabbit legs, because the entire process can be done beforehand. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – simply require a bigger pot.

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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then lay them in the pan and brown, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.