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At our kitchen, we often braise chicken and rabbit legs, because the entire process can be done ahead of time. For Christmas, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Pair it with creamy mashed potatoes with cabbage, though fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then place them in the hot oil and brown, turning once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

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