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When we cook, regularly braise poultry and game legs, because the entire process is finished beforehand. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Pair it with colcannon, though basmati rice, boiled new potatoes or caramelized carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 minced
• 2 shallots, peeled and halved
• 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 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 sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.