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When we cook, regularly slow-cook drumsticks, because the entire process is completed in advance. For the festive season, this method works wonderfully with turkey drumsticks – it’s a lovely way for serving them. Pair it with buttery potato and greens, but steamed rice, boiled new potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or a mild cooking 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, 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and brown, flipping once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the shallots and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the 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 an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.