🔗 Share this article

When we cook, regularly braise drumsticks, because all the preparation can be done beforehand. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach to enjoy them. Serve with buttery potato and greens, although basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up to feed more people – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, 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

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking 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 several minutes, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.