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At our kitchen, regularly slow-cook chicken and rabbit legs, as all the preparation is finished beforehand. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Serve with colcannon, though basmati rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – simply require an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan 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.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk 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.

Pro Tip: While that's cooking, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until wilted. Season, then keep warm.

Using another small pot, combine the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.