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In our culinary practice, frequently slow-cook drumsticks, because every step is completed ahead of time. During the holidays, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Accompany it with colcannon, although steamed rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, 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 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, put the potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.