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In our culinary practice, frequently simmer chicken and rabbit legs, since every step is finished ahead of time. During the holidays, I often employ with turkey drumsticks – it’s a lovely way to eat them. Accompany it with colcannon, but 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 extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or a mild cooking 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 minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

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 add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for until softened, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

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