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At our kitchen, we often slow-cook poultry and game legs, since the entire process is finished in advance. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way to enjoy them. Accompany it with colcannon, although steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 Colcannon:

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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.