🔗 Share this article

When we cook, regularly braise drumsticks, since all the preparation is completed ahead of time. For Christmas, I often employ for turkey legs – this creates a delicious method for serving them. Serve with colcannon, though steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled to feed more people – simply require a larger pan.

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 sliced
• 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 Colcannon:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken 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 roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.