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When we cook, frequently simmer drumsticks, because all the preparation is finished beforehand. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Accompany it with buttery potato and greens, though basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 quartered
• 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 Colcannon:

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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir 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 are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

In another saucepan, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for until softened, until soft. Season, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.