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In our culinary practice, regularly simmer chicken and rabbit legs, as every step can be done in advance. For the festive season, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Pair it with colcannon, but fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

This can easily be scaled up for extra guests – simply require 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, warm a portion 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 to 15 minutes, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until creamy, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.