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In our culinary practice, frequently braise chicken and rabbit legs, as all the preparation is finished beforehand. For Christmas, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or roast carrots would also go great.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – 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 finely chopped
• 2 shallots, peeled and quartered
• 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, 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, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until soft. Add salt and pepper, then keep warm.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.