🔗 Share this article

When we cook, regularly simmer drumsticks, since all the preparation is completed ahead of time. During the holidays, I often employ on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for a larger gathering – you’ll just need an enlarged cooking vessel.

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 sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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 minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep pan. Season the turkey legs, then add them to the pan and fry, cooking on both sides, 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, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the onions and bacon take on some colour. Pour in the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.