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At our kitchen, frequently simmer drumsticks, since the entire process is finished ahead of time. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, though fluffy rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until soft. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.