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In our culinary practice, regularly simmer poultry and game legs, as the entire process is completed beforehand. For the festive season, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, 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 chopped
• 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 sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.