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At our kitchen, 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’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 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. Add a generous splash of neutral oil in a large, deep skillet. Season the turkey legs, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Fry for until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, heat the milk gently 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 smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

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