🔗 Share this article

When we cook, regularly slow-cook poultry and game legs, as the entire process is finished ahead of time. For Christmas, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for extra guests – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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 chopped
• ½ savoy cabbage, thinly sliced
• 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 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the aromatics soften and color. Add the white wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then keep warm.

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 heated dairy mixture until creamy, then incorporate the greens and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.