🔗 Share this article

At our kitchen, we often simmer drumsticks, as every step is completed ahead of time. For the festive season, the same technique is perfect on the holiday bird's legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, boiled new potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for extra guests – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 Mashed Potatoes with Cabbage:

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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Season the turkey legs, then add them to the pan and brown, flipping once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

In another saucepan, warm a portion of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. 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.