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At our kitchen, regularly braise poultry and game legs, as all the preparation is completed in advance. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach to eat them. Serve with colcannon, but basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled for extra guests – you’ll just need an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

In a third saucepan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the vegetables and juices from the pan.