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At our kitchen, frequently slow-cook chicken and rabbit legs, because all the preparation can be done beforehand. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Potato Side:

• 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then add them to the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics soften and color. Pour in the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.