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At our kitchen, frequently braise chicken and rabbit legs, since all the preparation is finished beforehand. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach for serving them. Pair it with buttery potato and greens, but steamed rice, steamed baby potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up 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 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 like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Pour in the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.