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In our culinary practice, regularly simmer poultry and game legs, because the entire process is completed beforehand. During the holidays, I often employ for turkey legs – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, but basmati rice, simple boiled potatoes or caramelized carrots would also go great.

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

You can readily increase the portions to feed more people – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe skillet. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.