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When we cook, frequently simmer chicken and rabbit legs, as all the preparation can be done beforehand. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Serve with buttery potato and greens, though basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 halved
• 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 Mashed Potatoes with Cabbage:

• 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Add salt and pepper, then keep warm.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.