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At our kitchen, we often simmer drumsticks, since the entire process can be done ahead of time. For the festive season, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or caramelized carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 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

Directions

Set 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 sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then keep warm.

In a third saucepan, warm the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.