In our culinary practice, we often braise drumsticks, since the entire process is completed ahead of time. For the festive season, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with colcannon, although fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.
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 bigger pot.
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 finely chopped
- 2 shallots, peeled and sliced
- 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 like Russets, peeled and cut into chunks.
- 100g unsalted butter
- 2 garlic cloves, peeled and diced
- ½ savoy cabbage, thinly sliced
- 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 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.
Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Add the white 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 dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.
Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for around 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 until aromatic. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then set aside.
In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.
After the hour is up, serve with the colcannon and the cooking liquid from the pan.
