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At our kitchen, regularly slow-cook chicken and rabbit legs, because every step can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Serve with colcannon, but basmati rice, simple boiled potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral 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, 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• 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 sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until tender. Adjust the seasoning, then set aside.

In the meantime, in a pan, warm the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

After the hour is up, dish up with the creamy potato side and the vegetables and juices from the pan.