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At our kitchen, frequently simmer poultry and game legs, because every step is completed in advance. During the holidays, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Serve with buttery potato and greens, although basmati rice, boiled new potatoes or roast carrots are also excellent.

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

This can easily be scaled up for a larger gathering – simply require 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 sliced
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon soften and color. Deglaze with the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for until softened, until tender. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, serve with the creamy potato side and the vegetables and juices from the pan.