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When we cook, we often braise chicken and rabbit legs, since the entire process is completed beforehand. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to enjoy them. Serve with colcannon, though basmati rice, simple boiled potatoes or roast carrots would also go great.

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

You can readily increase the portions to feed more people – you’ll just need a larger pan.

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 sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 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 oven-safe pan. Season the turkey legs, then lay them in the pan and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.