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At our kitchen, regularly slow-cook poultry and game legs, since the entire process is finished in advance. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

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 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 sliced
• 5 slices streaky bacon, diced
• 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 Colcannon:

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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the aromatics begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until soft. Season, then keep warm.

Using another small pot, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until creamy, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.