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At our kitchen, frequently braise drumsticks, as all the preparation is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Pair it with buttery potato and greens, though basmati rice, boiled new potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for a larger gathering – all you need is 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

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

Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon take on some colour. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Season, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.