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At our kitchen, frequently simmer poultry and game legs, since every step is finished in advance. For Christmas, I often employ for turkey legs – it’s a lovely way for serving them. Pair it with buttery potato and greens, although fluffy rice, boiled new potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 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 Mashed Potatoes with Cabbage:

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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics begin to brown. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a simmer, tossing now and then, for until softened, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

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