Festive Star Dish Simplified: An Braised Turkey Legs Dish with Colcannon

In our culinary practice, frequently simmer poultry and game legs, as all the preparation is completed ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Accompany it with colcannon, though steamed rice, simple boiled potatoes or roast carrots are also excellent.

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

You can readily increase the portions for a larger gathering – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 Potato Side:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then add them to the pan and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

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

Meanwhile, in a second pan, warm a portion 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 to 15 minutes, until wilted. Season, then remove from the heat.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.