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At our kitchen, regularly simmer poultry and game legs, because every step is finished beforehand. During the holidays, this method works wonderfully with turkey drumsticks – this creates a delicious method to enjoy them. Serve with buttery potato and greens, though steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled to feed more people – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

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 aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

After the hour is up, serve with the creamy potato side and the aromatics and rich sauce from the pan.