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In our culinary practice, regularly slow-cook chicken and rabbit legs, because every step can be done ahead of time. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach to enjoy them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, boiled new potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 preferably fresh
• 70ml white wine a dry variety
• 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 chopped
• ½ savoy cabbage, thinly sliced
• 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 oven-safe skillet. Pat the turkey legs dry and season, 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 cooking fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics take on some colour. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until creamy, 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 aromatics and rich sauce from the pan.