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In our culinary practice, regularly braise drumsticks, as the entire process can be done in advance. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Serve with buttery potato and greens, although steamed rice, boiled new potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – all you need is a bigger pot.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Pour in 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 bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until wilted. Season, then remove from the heat.

In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. 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.