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At our kitchen, we often slow-cook drumsticks, since all the preparation can be done in advance. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to eat them. Pair it with colcannon, but fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

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

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

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and brown, turning once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, put the potatoes in a large saucepan of water and cook for around 20 minutes, until soft when tested with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until soft. Add salt and pepper, then keep warm.

Using another small pot, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.