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At our kitchen, we often slow-cook chicken and rabbit legs, because all the preparation can be done beforehand. For Christmas, the same technique is perfect for turkey legs – this creates a delicious method to enjoy them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – you’ll just need a larger pan.

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, 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 Colcannon:

• 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

Directions

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

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.