🔗 Share this article

In our culinary practice, frequently simmer drumsticks, since all the preparation is completed beforehand. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, although steamed rice, boiled new potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for extra guests – all you need is 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• 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 large, deep pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, flipping once, until golden brown on both sides. Take the turkey out to a plate, then remove the excess oil.

Melt 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 lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Season, then remove from the heat.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.