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In our culinary practice, regularly braise drumsticks, since the entire process is completed ahead of time. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method to enjoy them. Accompany it with buttery potato and greens, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Pat the turkey legs dry and season, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics take on some colour. 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 an hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until wilted. Season, then remove from the heat.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

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