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In our culinary practice, we often slow-cook drumsticks, because all the preparation can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or roast carrots would also go great.

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

You can readily increase the portions for extra guests – all you need is 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 minced
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until wilted. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.