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In our culinary practice, we often simmer poultry and game legs, as every step is finished ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Pair it with buttery potato and greens, although steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for extra guests – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 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 chopped
• ½ savoy cabbage, shredded
• 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 large, deep skillet. Pat the turkey legs dry and season, then place them in the hot oil and sear, turning once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until soft when tested with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.