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When we cook, frequently braise drumsticks, because all the preparation is completed in advance. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, though fluffy rice, simple boiled potatoes or roast carrots are also excellent.

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

You can readily increase the portions for extra guests – all you need is a larger pan.

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 quartered
• 5 slices streaky bacon, diced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• 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 sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then place them in the hot oil and fry, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon soften and color. Add the white wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, tossing now and then, for until softened, until wilted. Season, then remove from the heat.

In a third saucepan, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.