Christmas Main Course Made Easy: A Braised Turkey Legs Recipe with Colcannon

In our culinary practice, regularly braise chicken and rabbit legs, because the entire process is completed in advance. For the festive season, I often employ with turkey drumsticks – this creates a delicious method to eat them. Serve with buttery potato and greens, although basmati rice, steamed baby potatoes or roast carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – you’ll just need an enlarged cooking vessel.

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 quartered
• 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

Melt the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan 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 tender when pricked with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

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