🔗 Share this article

When we cook, frequently slow-cook chicken and rabbit legs, because all the preparation can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for extra guests – simply require a bigger pot.

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 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 Colcannon:

• 500g large floury potatoes like Russets, 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

Directions

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 fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then remove the cooking fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, put the potatoes in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.