🔗 Share this article

When we cook, we often braise poultry and game legs, because every step can be done ahead of time. For Christmas, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, although steamed rice, boiled new potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up 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 another neutral 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 sliced
• 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 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Season, then remove from the heat.

In the meantime, in a pan, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and stir it through. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.