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In our culinary practice, frequently simmer poultry and game legs, because every step can be done ahead of time. For the festive season, I often employ on the holiday bird's legs – this creates a delicious method to eat them. Pair it with colcannon, though fluffy rice, simple boiled potatoes or caramelized carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for extra guests – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Pour in the 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 mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, serve with the creamy potato side and the vegetables and juices from the pan.