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At our kitchen, regularly slow-cook chicken and rabbit legs, because the entire process can be done beforehand. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to eat them. Pair it with colcannon, though basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is 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 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 Colcannon:

• 500g large floury potatoes like Russets, 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

Cooking Instructions

Preheat your 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 sear, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for until tender, until tender when pricked with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.