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When we cook, regularly braise drumsticks, because every step is completed in advance. During the holidays, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, though steamed rice, steamed baby potatoes or roast carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 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 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low 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, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.