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At our kitchen, frequently slow-cook chicken and rabbit legs, as the entire process is finished ahead of time. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, steamed baby potatoes or roast carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and brown, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

In a third saucepan, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

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