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In our culinary practice, frequently simmer chicken and rabbit legs, since every step is completed in advance. For Christmas, the same technique is perfect for turkey legs – this creates a delicious method for serving them. Pair it with colcannon, although basmati rice, boiled new potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, warm a portion 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 wilted. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.