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When we cook, frequently simmer poultry and game legs, because all the preparation is finished ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Serve with colcannon, though fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

This can easily be scaled up for extra guests – simply require a bigger pot.

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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the shallots and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10-15 minutes, until soft. Add salt and pepper, then keep warm.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.