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At our kitchen, we often slow-cook poultry and game legs, because every step can be done beforehand. During the holidays, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Serve with buttery potato and greens, but basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Season the turkey legs, 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 excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for several minutes, until the onions and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Add salt and pepper, then set aside.

In a third saucepan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.