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At our kitchen, frequently slow-cook chicken and rabbit legs, because the entire process can be done ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – it offers a superb approach to eat them. Serve with buttery potato and greens, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 minced
• 2 shallots, peeled and halved
• 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 Potato Side:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then lay them in the pan and brown, flipping once, until golden brown on both sides. Transfer the legs 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 several minutes, until the onions and bacon begin to brown. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.