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In our culinary practice, regularly slow-cook drumsticks, since all the preparation is finished ahead of time. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe pan. Season the turkey legs, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

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

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Season, then set aside.

Using another small pot, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.