🔗 Share this article

In our culinary practice, frequently slow-cook drumsticks, as every step can be done beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way to eat them. Accompany it with creamy mashed potatoes with cabbage, but steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

This can easily be scaled up for extra guests – you’ll just need a larger pan.

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 halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 diced
• 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 neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and sear, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, warm a portion of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Season, then set aside.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.