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When we cook, frequently slow-cook poultry and game legs, as all the preparation is finished beforehand. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Accompany it with buttery potato and greens, but steamed rice, steamed baby potatoes or roast carrots would also go great.

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

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 Braised Legs:

• 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 halved
• 5 slices streaky bacon, diced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Season the turkey legs, then add them to the pan and fry, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.