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At our kitchen, regularly slow-cook poultry and game legs, as the entire process can be done ahead of time. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method to enjoy them. Serve with colcannon, though steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for extra guests – all you need is a larger pan.

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 quartered
• 5 slices streaky bacon, diced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high 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. Remove the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Add salt and pepper, then keep warm.

In the meantime, in a pan, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until smooth, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.