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In our culinary practice, we often simmer chicken and rabbit legs, as every step can be done beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, but basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then keep warm.

In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.