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When we cook, frequently slow-cook drumsticks, because every step can be done ahead of time. During the holidays, the same technique is perfect for turkey legs – it’s a lovely way for serving them. Serve with colcannon, but basmati rice, steamed baby potatoes or roast carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.