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When we cook, frequently slow-cook poultry and game legs, as the entire process is finished beforehand. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Pair it with colcannon, but fluffy rice, boiled new potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral 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 halved
• 5 slices streaky bacon, chopped
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, 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 completely cooked through.

Key Point: Meanwhile, put the potatoes in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until tender. Add salt and pepper, then set aside.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.