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At our kitchen, frequently braise drumsticks, as all the preparation is completed in advance. During the holidays, this method works wonderfully on the holiday bird's legs – this creates a delicious method for serving them. Serve with colcannon, but fluffy rice, steamed baby potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 finely chopped
• 2 shallots, peeled and halved
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then lay them in the pan and sear, flipping once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until soft. Season, then remove from the heat.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.