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At our kitchen, we often slow-cook poultry and game legs, as all the preparation is finished in advance. For Christmas, the same technique is perfect with turkey drumsticks – it offers a superb approach for serving them. Serve with colcannon, but basmati rice, simple boiled potatoes or roast carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – simply require a bigger pot.

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 finely chopped
• 2 shallots, peeled and quartered
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep pan. Season the turkey legs, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until soft. Season, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.