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When we cook, regularly slow-cook drumsticks, because all the preparation is finished beforehand. For the festive season, I often employ with turkey drumsticks – it’s a lovely way to eat them. Accompany it with colcannon, but fluffy rice, boiled new potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – all you need is an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

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