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At our kitchen, regularly simmer chicken and rabbit legs, because all the preparation is finished in advance. During the holidays, I often employ on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with colcannon, though basmati rice, steamed baby potatoes or roast carrots would also go great.

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

The recipe is easily doubled to feed more people – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 fresh is best
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics soften and color. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until wilted. Season, then set aside.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.