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At our kitchen, frequently slow-cook poultry and game legs, since every step can be done in advance. For the festive season, I often employ for turkey legs – it offers a superb approach to eat them. Pair it with colcannon, but basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then lay them in the pan and brown, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Add the white wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Season, then set aside.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.