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At our kitchen, frequently slow-cook drumsticks, as all the preparation is completed beforehand. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Pair it with colcannon, although fluffy rice, boiled new potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a 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 aromatic base. Pour in the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until creamy, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.