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In our culinary practice, frequently simmer drumsticks, since the entire process can be done beforehand. For Christmas, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Pair it with colcannon, although basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for extra guests – 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, chopped
• 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 Potato Side:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the aromatics soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, warm the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.