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When we cook, frequently simmer drumsticks, since the entire process is finished in advance. For Christmas, I often employ 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 roast carrots are also excellent.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, cut into pieces
• 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 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, 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 excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the onions and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

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

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.

In a third saucepan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.