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When we cook, regularly simmer drumsticks, since the entire process can be done ahead of time. For Christmas, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Serve with colcannon, but basmati rice, boiled new potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Season the turkey legs, then add them to the pan and sear, turning once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.