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In our culinary practice, frequently simmer chicken and rabbit legs, because the entire process can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to eat them. Serve with colcannon, but steamed rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – simply require an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and sliced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Season the turkey legs, then add them to the pan and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the shallots and bacon begin to brown. Add the white wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for until softened, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.