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When we cook, frequently braise drumsticks, since the entire process can be done ahead of time. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – you’ll just need a larger pan.

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, diced
• 8 sage leaves preferably fresh
• 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and sear, turning once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, followed by the aromatics and bacon. Fry for until fragrant, until the aromatics take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until wilted. Season, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

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