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In our culinary practice, frequently braise chicken and rabbit legs, because the entire process can be done beforehand. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Accompany it with colcannon, but basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 halved
• 5 slices streaky bacon, chopped
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Adjust the seasoning, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.