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In our culinary practice, we often slow-cook chicken and rabbit legs, since all the preparation can be done ahead of time. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Serve with creamy mashed potatoes with cabbage, though basmati rice, boiled new potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for extra guests – all you need is 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until wilted. Season, then remove from the heat.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.