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When we cook, frequently slow-cook chicken and rabbit legs, because every step is finished beforehand. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, but fluffy rice, boiled new potatoes or caramelized 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, chopped
• 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 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 sunflower oil in a large, deep skillet. Season the turkey legs, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Season, then keep warm.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

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