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At our kitchen, we often simmer chicken and rabbit legs, because all the preparation is completed in advance. For the festive season, the same technique is perfect with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with colcannon, but steamed rice, boiled new potatoes or caramelized carrots would also go great.

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

You can readily increase the portions to feed more people – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

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

Method

Preheat your 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 place them in the hot oil and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

Melt the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon soften and color. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a fork.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, dish up with the colcannon and the cooking liquid from the pan.