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At our kitchen, we often braise drumsticks, because all the preparation is completed beforehand. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Serve with colcannon, but steamed rice, boiled new potatoes or caramelized carrots would also go great.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

The recipe is easily doubled for extra guests – 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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 oven-safe pan. Season the turkey legs, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Season, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.