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In our culinary practice, we often simmer poultry and game legs, since every step is finished beforehand. For the festive season, I often employ with turkey drumsticks – it’s a lovely way for serving them. Pair it with buttery potato and greens, but basmati rice, simple boiled potatoes or roast carrots would also go great.

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

This can easily be scaled up for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, 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 Potato Side:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the vegetables and juices from the pan.