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When we cook, we often simmer chicken and rabbit legs, since every step is finished in advance. For the festive season, I often employ for turkey legs – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, although steamed rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – 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, chopped
• 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 Potato Side:

• 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then add them to the pan and sear, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Season, then remove from the heat.

Using another small pot, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

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