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In our culinary practice, regularly simmer poultry and game legs, as all the preparation is finished ahead of time. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to enjoy them. Accompany it with buttery potato and greens, although basmati rice, simple boiled potatoes or roast carrots would also go great.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – 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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the shallots and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the 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 an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, 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 low heat, mixing from time to time, for 10 to 15 minutes, until soft. Season, then keep warm.

In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.