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At our kitchen, regularly slow-cook drumsticks, because every step is completed beforehand. For the festive season, this method works wonderfully on the holiday bird's legs – this creates a delicious method for serving them. Serve with buttery potato and greens, but fluffy rice, steamed baby potatoes or roast carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up 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 a mild cooking 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 quartered
• 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 Mashed Potatoes with Cabbage:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently 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 heated dairy mixture until smooth, then add the cabbage and combine well. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.