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When we cook, we often slow-cook poultry and game legs, as the entire process is finished beforehand. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots would also go great.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, chopped
• 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 Colcannon:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the vegetables. Add enough chicken 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 one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until soft. Season, then remove from the heat.

Using another small pot, warm the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then add the cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

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