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At our kitchen, we often simmer poultry and game legs, because the entire process is completed beforehand. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method for serving them. Serve with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or another neutral 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, 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 Colcannon:

• 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and sear, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the excess oil.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, put the potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, dish up with the creamy potato side and the aromatics and rich sauce from the pan.