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When we cook, frequently slow-cook drumsticks, as the entire process is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – it’s a lovely way to eat them. Serve with buttery potato and greens, though steamed rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is 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 halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• 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 neutral oil in a large, deep skillet. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the aromatics begin to brown. Add the white wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked 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, mixing from time to time, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.