🔗 Share this article

When we cook, frequently braise drumsticks, since the entire process is finished in advance. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Pair it with buttery potato and greens, but steamed rice, boiled new potatoes or roast carrots are also excellent.

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

This can easily be scaled up to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 diced
• 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 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

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 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. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for until softened, until soft. Season, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.