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In our culinary practice, frequently braise poultry and game legs, because the entire process can be done beforehand. For Christmas, I often employ with turkey drumsticks – it offers a superb approach for serving them. Accompany it with colcannon, though steamed rice, boiled new potatoes or oven-roasted carrots would also go great.

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

The recipe is easily doubled for a larger gathering – simply require a larger pan.

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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep skillet. Season the turkey legs, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then keep warm.

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. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.