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When we cook, frequently simmer drumsticks, as every step is finished in advance. For the festive season, I often employ for turkey legs – it’s a lovely way for serving them. Serve with colcannon, although steamed rice, boiled new potatoes or roast carrots would also go great.

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

This can easily be scaled up for extra guests – 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 finely chopped
• 2 shallots, peeled and halved
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Transfer the legs 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 several minutes, until the aromatics soften and color. Add the white wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until soft. Season, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.