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When we cook, regularly braise poultry and game legs, because every step is completed ahead of time. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled to feed more people – simply require an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until wilted. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the warm milk and butter until smooth, then incorporate the greens and mix it in thoroughly. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.