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When we cook, we often braise drumsticks, as all the preparation can be done beforehand. For Christmas, I often employ with turkey drumsticks – it offers a superb approach to eat them. Pair it with colcannon, but basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for a larger gathering – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 Potato Side:

• 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. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, 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, stirring occasionally, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.