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At our kitchen, frequently slow-cook poultry and game legs, because every step can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

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

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral 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 halved
• 5 slices streaky bacon, chopped
• 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 chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

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

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, place the potato chunks in a large saucepan of water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then keep warm.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.