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In our culinary practice, regularly simmer drumsticks, since every step is completed in advance. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up for a larger gathering – simply require an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Season the turkey legs, then add them to the pan and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested with a skewer.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

In a third saucepan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the creamy liquid until creamy, then incorporate the greens and mix it in thoroughly. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.