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When we cook, regularly slow-cook poultry and game legs, since every step is finished beforehand. During the holidays, the same technique is perfect for turkey legs – this creates a delicious method to enjoy them. Serve with buttery potato and greens, but basmati rice, boiled new potatoes or roast carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for a larger gathering – simply require a bigger pot.

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 sliced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the cooking 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 take on some colour. Add the white wine, then place the seared legs on top of the mixture. Introduce 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 cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Adjust the seasoning, then set aside.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.