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When we cook, regularly slow-cook poultry and game legs, since the entire process is completed in advance. For the festive season, this method works wonderfully for turkey legs – this creates a delicious method to enjoy them. Accompany it with buttery potato and greens, though fluffy rice, boiled new potatoes or roast carrots are also excellent.

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

The recipe is easily doubled for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 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 such as Maris Piper, 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Add the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Add the white 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. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

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

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Season, then set aside.

Using another small pot, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Season again to taste, and hold over low heat before serving.

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