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In our culinary practice, we often simmer drumsticks, since all the preparation is completed in advance. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – 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, diced
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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. Heat two tablespoons of sunflower oil in a large, deep skillet. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then return the turkey 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 completely cooked through.

Chef's Note: At the same time, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for until softened, until wilted. Season, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the warm milk and butter until creamy, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.