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At our kitchen, we often slow-cook drumsticks, since the entire process is completed beforehand. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way for serving them. Serve with colcannon, but steamed rice, steamed baby potatoes or caramelized carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – simply require 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• 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 neutral oil in a large, deep pan. Season the turkey legs, then lay them in the pan and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid 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.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.