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At our kitchen, we often slow-cook drumsticks, as all the preparation is finished in advance. During the holidays, this method works wonderfully for turkey legs – it offers a superb approach for serving them. Accompany it with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and quartered
• 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 Colcannon:

• 500g large floury potatoes like Russets, 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 sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm 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 creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.