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When we cook, regularly simmer poultry and game legs, as every step can be done beforehand. For Christmas, I often employ for turkey legs – it’s a lovely way to enjoy them. Serve with colcannon, though basmati rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 sliced
• 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 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep 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. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics soften and color. 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 dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.