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When we cook, frequently slow-cook chicken and rabbit legs, since all the preparation is finished ahead of time. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach for serving them. Serve with colcannon, but steamed rice, simple boiled potatoes or roast carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – simply require a larger pan.

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 quartered
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and brown, cooking on both sides, until golden brown on both sides. Transfer the legs 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. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.