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In our culinary practice, we often slow-cook poultry and game legs, as all the preparation is completed ahead of time. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to eat them. Serve with colcannon, but steamed rice, simple boiled potatoes or roast carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Season the turkey legs, then place them in the hot oil and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Season, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.