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At our kitchen, regularly braise drumsticks, because all the preparation is completed beforehand. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Pair it with buttery potato and greens, though basmati rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions to feed more people – 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 quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 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

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, turning once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then carefully stir 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: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Season, then set aside.

Using another small pot, heat the milk gently and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.