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In our culinary practice, frequently simmer chicken and rabbit legs, because the entire process can be done in advance. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Serve with creamy mashed potatoes with cabbage, though basmati rice, boiled new potatoes or caramelized carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 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 Potato Side:

• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Season, then set aside.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.