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At our kitchen, frequently braise drumsticks, because all the preparation is finished ahead of time. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with buttery potato and greens, although steamed rice, steamed baby potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – simply require a bigger pot.

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, 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the aromatics soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Season, then remove from the heat.

Using another small pot, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.