🔗 Share this article

When we cook, we often braise drumsticks, as the entire process is completed in advance. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral 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 quartered
• 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and brown, turning 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, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then keep warm.

In the meantime, in a pan, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.