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When we cook, we often slow-cook drumsticks, as the entire process is finished ahead of time. During the holidays, I often employ for turkey legs – this creates a delicious method to enjoy them. Accompany it with buttery potato and greens, though steamed rice, simple boiled potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until wilted. Add salt and pepper, then keep warm.

Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.