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At our kitchen, frequently slow-cook chicken and rabbit legs, as the entire process is finished in advance. For the festive season, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with colcannon, but fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for extra guests – 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 diced
• 2 shallots, peeled and quartered
• 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

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then add them to the pan and brown, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, put the potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until soft. Season, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.