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In our culinary practice, regularly braise drumsticks, since all the preparation is completed in advance. During the holidays, the same technique is perfect with turkey drumsticks – it offers a superb approach to enjoy them. Pair it with colcannon, but steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set 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. Liberally salt and pepper the drumsticks, then add them to the pan and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, combine the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.