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When we cook, frequently simmer drumsticks, because every step can be done in advance. During the holidays, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Pair it with colcannon, although basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the excess oil.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.