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In our culinary practice, frequently slow-cook poultry and game legs, because every step can be done ahead of time. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Accompany it with colcannon, but basmati rice, simple boiled potatoes or roast carrots would also go great.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

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

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a skewer.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Season, then keep warm.

In a third saucepan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.