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When we cook, frequently simmer drumsticks, because all the preparation is finished in advance. For Christmas, this method works wonderfully for turkey legs – it offers a superb approach to enjoy them. Serve with buttery potato and greens, but steamed rice, boiled new potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 such as Maris Piper, 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, put the potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until tender. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture 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 aromatics and rich sauce from the pan.