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In our culinary practice, regularly slow-cook drumsticks, because every step can be done ahead of time. For Christmas, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Accompany it with colcannon, though steamed rice, steamed baby potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – all you need is a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

Chef's Note: 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 a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Add salt and pepper, then set aside.

In a third saucepan, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.