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When we cook, frequently simmer poultry and game legs, since all the preparation can be done beforehand. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Serve with buttery potato and greens, but steamed rice, steamed baby potatoes or caramelized carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for a larger gathering – all you need is a bigger pot.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and fry, flipping once, until nicely coloured 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 garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics soften and color. Pour in the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until tender. Season, then set aside.

Using another small pot, warm the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

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