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In our culinary practice, regularly braise chicken and rabbit legs, as the entire process is completed beforehand. For Christmas, I often employ for turkey legs – this creates a delicious method to eat them. Pair it with colcannon, but basmati rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – simply require a bigger pot.

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

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then place them in the hot oil and brown, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics take on some colour. Add the white wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for until softened, until tender. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.