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In our culinary practice, regularly slow-cook poultry and game legs, since the entire process is completed in advance. During the holidays, I often employ with turkey drumsticks – it’s a lovely way for serving them. Serve with creamy mashed potatoes with cabbage, although basmati rice, steamed baby potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up to feed more people – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then lay them in the pan and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the aromatics soften and color. Add the white wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.