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At our kitchen, frequently slow-cook poultry and game legs, as all the preparation is completed in advance. For the festive season, this method works wonderfully on the holiday bird's legs – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 2 shallots, peeled and sliced
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then keep warm.

Using another small pot, warm the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

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