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When we cook, frequently slow-cook drumsticks, because the entire process can be done ahead of time. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, though basmati rice, simple boiled potatoes or roast carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for extra guests – all you need is an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and halved
• 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 such as Maris Piper, 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon begin to brown. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

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 creamy, then add the cabbage and combine well. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.