🔗 Share this article

In our culinary practice, we often simmer drumsticks, since every step can be done beforehand. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Pair it with buttery potato and greens, although basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

This can easily be scaled up to feed more people – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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, cut into pieces
• 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 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.