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When we cook, frequently slow-cook chicken and rabbit legs, because every step can be done ahead of time. For Christmas, I often employ for turkey legs – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – you’ll just need 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 minced
• 2 shallots, peeled and sliced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and stir it through. Season again to taste, and keep warm before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.