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When we cook, we often simmer chicken and rabbit legs, since all the preparation is finished in advance. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Serve with buttery potato and greens, although basmati rice, steamed baby potatoes or roast carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions to feed more people – simply require 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe skillet. Season the turkey legs, then add them to the pan and brown, cooking on both sides, 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, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

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

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

In a third saucepan, combine the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Puree 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 reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.