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When we cook, we often simmer chicken and rabbit legs, as the entire process can be done in advance. For the festive season, I often employ for turkey legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or roast carrots make fine alternatives.

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

This can easily be scaled up for extra guests – all you need is an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• 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 neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until wilted. Season, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.