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In our culinary practice, we often slow-cook drumsticks, since all the preparation is finished ahead of time. During the holidays, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, but steamed rice, simple boiled potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for extra guests – 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 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, cut into pieces
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and sear, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add 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 return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.