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At our kitchen, frequently simmer drumsticks, because all the preparation is completed beforehand. During the holidays, this method works wonderfully with turkey drumsticks – this creates a delicious method to enjoy them. Serve with buttery potato and greens, though fluffy rice, boiled new potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or another neutral 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 quartered
• 5 slices streaky bacon, diced
• 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 Colcannon:

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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons 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, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Place 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 soften and color. Add the white wine, then place the seared legs on top of the mixture. Add enough chicken 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.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the creamy liquid until creamy, then incorporate the greens and combine well. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.