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When we cook, regularly braise drumsticks, as every step can be done beforehand. For the festive season, this method works wonderfully on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with buttery potato and greens, though basmati rice, steamed baby potatoes or roast carrots are also excellent.

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

The recipe is easily doubled to feed more people – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the aromatics take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls 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 until softened, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.