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When we cook, we often slow-cook chicken and rabbit legs, as every step can be done beforehand. For the festive season, I often employ with turkey drumsticks – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, but basmati rice, steamed baby potatoes or roast carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 chopped
• ½ savoy cabbage, thinly sliced
• 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 sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the onions and bacon begin to brown. Pour in the wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then keep warm.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.