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In our culinary practice, frequently slow-cook drumsticks, since all the preparation can be done in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, though steamed rice, boiled new potatoes or roast carrots are also excellent.

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

This can easily be scaled up for extra guests – 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. 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 carefully tip out and dispose of the fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for several minutes, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.