Christmas Main Course Simplified: A Slow-Cooked Turkey Legs Dish with Creamy Potato & Cabbage

In our culinary practice, we often simmer chicken and rabbit legs, as all the preparation can be done in advance. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with colcannon, though steamed rice, boiled new potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

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 halved
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then add them to the pan and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for until softened, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then add the cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.