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In our culinary practice, regularly simmer poultry and game legs, because the entire process can be done in advance. For the festive season, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, steamed baby 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 – all you need is a larger pan.

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 minced
• 2 shallots, peeled and quartered
• 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 Potato Side:

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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.