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In our culinary practice, frequently braise drumsticks, since the entire process is completed beforehand. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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 such as Maris Piper, 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon begin to brown. Pour in the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Season, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.