🔗 Share this article

When we cook, we often slow-cook poultry and game legs, because the entire process is finished in advance. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, although basmati rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require 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 sliced
• 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 like Russets, 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the aromatics soften and color. Add the white wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

Using another small pot, warm the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.