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When we cook, frequently slow-cook drumsticks, since all the preparation can be done ahead of time. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with buttery potato and greens, although basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled to feed more people – all you need is a larger pan.

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, 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 minced
• ½ savoy cabbage, thinly sliced
• 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 neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, 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 can bend in half with ease.

Key Point: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a fork.

In another saucepan, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Season, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the aromatics and rich sauce from the pan.