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When we cook, regularly braise chicken and rabbit legs, because the entire process is finished beforehand. For the festive season, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Serve with colcannon, although steamed rice, steamed baby potatoes or roast carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – all you need is 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 chopped
• 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. Heat two tablespoons of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and mix it in thoroughly. 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.