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In our culinary practice, frequently simmer drumsticks, since every step is finished ahead of time. For the festive season, I often employ for turkey legs – this creates a delicious method to enjoy them. Pair it with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – you’ll just need a bigger pot.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 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 minced
• 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. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then add them to the pan and brown, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Adjust the seasoning, then keep warm.

In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

After the hour is up, serve with the creamy potato side and the cooking liquid from the pan.