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In our culinary practice, regularly slow-cook poultry and game legs, since the entire process is completed ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Accompany it with buttery potato and greens, although fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions to feed more people – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and sear, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics soften and color. Add the white wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, tossing now and then, for until softened, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.