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At our kitchen, frequently simmer drumsticks, because all the preparation is completed beforehand. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Accompany it with colcannon, though steamed rice, simple boiled potatoes or roast carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, chopped
• 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 Potato Side:

• 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

Directions

Set 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. Season the turkey legs, then lay them in the pan and sear, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.