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In our culinary practice, frequently simmer poultry and game legs, since the entire process is completed beforehand. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method to enjoy them. Pair it with colcannon, although basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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, 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 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. Add a generous splash of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Season, then remove from the heat.

In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.