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When we cook, regularly braise poultry and game legs, since every step is finished in advance. For Christmas, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with colcannon, though basmati rice, steamed baby potatoes or roast carrots would also go great.

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

You can readily increase the portions for extra guests – all you need is a larger pan.

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, cut into pieces
• 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 chopped
• 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. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then lay them in the pan and sear, turning once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Add salt and pepper, then keep warm.

In a third saucepan, heat the milk gently and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.