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When we cook, we often braise chicken and rabbit legs, as every step can be done in advance. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to enjoy them. Serve with colcannon, although fluffy rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up to feed more people – all you need is an enlarged cooking vessel.

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 quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 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 like Russets, 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 neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Season, then set aside.

In a third saucepan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.