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At our kitchen, regularly braise drumsticks, as all the preparation is completed ahead of time. During the holidays, I often employ on the holiday bird's legs – this creates a delicious method to eat them. Pair it with buttery potato and greens, although basmati rice, boiled new potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require 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 halved
• 5 slices streaky bacon, diced
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until tender. Adjust the seasoning, then set aside.

In the meantime, in a pan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.