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At our kitchen, frequently slow-cook drumsticks, because every step is finished in advance. For the festive season, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Serve with buttery potato and greens, though basmati rice, boiled new potatoes or roast carrots are also excellent.

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

The recipe is easily doubled for extra guests – you’ll just need a bigger pot.

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 halved
• 5 slices streaky bacon, diced
• 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 Colcannon:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until tender. Season, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter 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, dish up with the creamy potato side and the cooking liquid from the pan.