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When we cook, frequently simmer poultry and game legs, as the entire process is completed beforehand. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach to eat them. Serve with colcannon, but fluffy rice, boiled new potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for a larger gathering – you’ll just need a larger pan.

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, chopped
• 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 Mashed Potatoes with Cabbage:

• 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. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Pour in the wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for until softened, until tender. Season, then remove from the heat.

Using another small pot, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

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