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When we cook, frequently braise drumsticks, as every step is completed ahead of time. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Serve with colcannon, but fluffy rice, steamed baby potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, 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 diced
• 2 shallots, peeled and halved
• 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 Mashed Potatoes with Cabbage:

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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until soft. Season, then set aside.

In the meantime, in a pan, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the cooking liquid from the pan.