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When we cook, we often slow-cook poultry and game legs, because all the preparation can be done beforehand. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, but basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions 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 sliced
• 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 such as Maris Piper, 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Season, then remove from the heat.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.