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At our kitchen, we often simmer drumsticks, as all the preparation is finished beforehand. For Christmas, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Accompany it with buttery potato and greens, though steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – all you need is an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Season, then keep warm.

In a third saucepan, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.