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At our kitchen, regularly simmer chicken and rabbit legs, since the entire process can be done ahead of time. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

This can easily be scaled up for extra guests – you’ll just need 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 minced
• 2 shallots, peeled and sliced
• 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 Potato Side:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Season, then remove from the heat.

Using another small pot, warm the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter 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, serve with the creamy potato side and the vegetables and juices from the pan.