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In our culinary practice, regularly braise chicken and rabbit legs, as all the preparation can be done beforehand. For Christmas, I often employ with turkey drumsticks – this creates a delicious method for serving them. Serve with colcannon, although fluffy rice, simple boiled potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – all you need is a larger pan.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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, 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 sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the mixture. Introduce the 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 an hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.