🔗 Share this article

When we cook, we often slow-cook drumsticks, because the entire process can be done ahead of time. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with buttery potato and greens, although steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or another neutral 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, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Season the turkey legs, then add them to the pan and fry, flipping once, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast 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 until tender, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.