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When we cook, frequently slow-cook chicken and rabbit legs, since all the preparation is finished ahead of time. For the festive season, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or roast carrots are also excellent.

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

The recipe is easily doubled for extra guests – simply require an enlarged cooking vessel.

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 sliced
• 5 slices streaky bacon, cut into pieces
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Season the turkey legs, then lay them in the pan and fry, turning once, until golden brown on both sides. Take the turkey out to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Adjust the seasoning, then keep warm.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then incorporate the greens and combine well. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.