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When we cook, regularly braise drumsticks, as the entire process is finished in advance. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Pair it with colcannon, but basmati rice, boiled new potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled to feed more people – simply require a bigger pot.

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 diced
• 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 Potato Side:

• 500g large floury potatoes like Russets, 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the vegetables. Pour in the 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 about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer.

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

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.