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At our kitchen, frequently simmer poultry and game legs, because all the preparation is finished ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or roast carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled 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 another neutral 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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics begin to brown. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a sharp knife.

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, mixing from time to time, for 10 to 15 minutes, until tender. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.