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When we cook, we often slow-cook poultry and game legs, because all the preparation can be done beforehand. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or roast carrots make fine alternatives.

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

This can easily be scaled up for a larger gathering – all you need is 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 minced
• 2 shallots, peeled and quartered
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Season, then keep warm.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.