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In our culinary practice, regularly simmer drumsticks, as all the preparation is finished in advance. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for a larger gathering – all you need is a larger pan.

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 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 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 minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral 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, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

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