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When we cook, we often braise drumsticks, because all the preparation is completed in advance. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Serve with colcannon, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up to feed more people – all you need is a bigger pot.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• 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. Heat two tablespoons of neutral oil in a oven-safe pan. Season the turkey legs, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics soften and color. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a fork.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until wilted. Add salt and pepper, then keep warm.

In a third saucepan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.