Christmas Star Dish Made Easy: A Simmered Drumsticks Recipe with Colcannon

When we cook, frequently simmer poultry and game legs, since the entire process is completed in advance. During the holidays, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

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

The recipe is easily doubled to feed more people – you’ll just need an enlarged cooking vessel.

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 sliced
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until soft. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the colcannon and the cooking liquid from the pan.