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In our culinary practice, we often simmer chicken and rabbit legs, since all the preparation is completed in advance. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way to enjoy them. Serve with colcannon, but basmati rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions for extra guests – all you need is a larger pan.

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 sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, put the potatoes in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then set aside.

In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.