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When we cook, we often braise poultry and game legs, as every step is completed in advance. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Serve with buttery potato and greens, but steamed rice, boiled new potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – all you need is a bigger pot.

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 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 Potato Side:

• 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

Method

Heat 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 fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Add the white 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. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, put the potatoes in a large saucepan of water and cook for around 20 minutes, until soft when tested with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Add salt and pepper, then keep warm.

Using another small pot, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.