🔗 Share this article

In our culinary practice, we often simmer chicken and rabbit legs, because every step can be done beforehand. During the holidays, this method works wonderfully for turkey legs – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, place the potato chunks in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until soft. Season, then keep warm.

In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.