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In our culinary practice, we often slow-cook drumsticks, because all the preparation is completed in advance. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, but steamed rice, simple boiled potatoes or roast carrots would also go great.

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

You can readily increase the portions 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 halved
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and sear, turning once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for an 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 tender when pricked with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until soft. Season, then keep warm.

In the meantime, in a pan, combine the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.