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At our kitchen, regularly braise poultry and game legs, as all the preparation is completed beforehand. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, but steamed rice, boiled new potatoes or oven-roasted carrots would also go great.

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

The recipe is easily doubled for a larger gathering – you’ll just need an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 500g large floury potatoes like Russets, 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

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe skillet. Season the turkey legs, then add them to the pan and fry, flipping once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for until softened, until tender. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the remaining butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.