When we cook, we often simmer drumsticks, as all the preparation can be done ahead of time. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, boiled new potatoes or roast carrots make fine alternatives.
Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon
You can readily increase the portions for a larger gathering – simply require a bigger pot.
Prep 20 min
Cook 1 hr 30 min
Serves 2
For the Turkey:
- Sunflower oil or another neutral 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 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 chopped
- ½ savoy cabbage, shredded
- 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 sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then add them to the pan and sear, turning once, until golden brown on both sides. Take the turkey out to a plate, then remove the excess oil.
Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.
Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a fork.
Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then remove from the heat.
In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.
When the braising is complete, dish up with the creamy potato side and the vegetables and juices from the pan.
