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In our culinary practice, regularly braise poultry and game legs, since every step is finished ahead of time. For the festive season, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Serve with buttery potato and greens, though fluffy rice, boiled new potatoes or caramelized carrots would also go great.

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

This can easily be scaled up for extra guests – simply require an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• 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 skillet. Pat the turkey legs dry and season, then lay them in the pan and brown, flipping once, 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 until fragrant, until the shallots and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix 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.

Pro Tip: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, 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 incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.