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When we cook, frequently simmer chicken and rabbit legs, since every step is finished in advance. For the festive season, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, but fluffy rice, steamed baby potatoes or roast carrots are also excellent.

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

The recipe is easily doubled to feed more people – all you need is an enlarged cooking vessel.

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 sliced
• 5 slices streaky bacon, diced
• 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 Potato Side:

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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until wilted. Adjust the seasoning, then set aside.

Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and mix it in thoroughly. Season again to taste, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.