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When we cook, we often simmer drumsticks, as the entire process is completed beforehand. For Christmas, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, but basmati rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, 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 Main Dish:

• Sunflower oil or another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 minced
• ½ savoy cabbage, finely chopped
• 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 oven-safe cast-iron frying pan. Season the turkey legs, then lay them in the pan and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the onions and bacon 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 covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, then set aside.

In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.