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At our kitchen, regularly braise poultry and game legs, as every step can be done ahead of time. During the holidays, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Serve with buttery potato and greens, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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, 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, 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 large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the 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 about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, heat the milk gently 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 lump-free, then add the cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.