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At our kitchen, regularly braise drumsticks, because the entire process can be done ahead of time. For Christmas, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Serve with buttery potato and greens, although basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 diced
• 2 shallots, peeled and sliced
• 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 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. Heat two tablespoons of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Season, then set aside.

Using another small pot, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until smooth, 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, plate alongside the creamy potato side and the cooking liquid from the pan.