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When we cook, frequently slow-cook chicken and rabbit legs, since every step is completed beforehand. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method for serving them. Pair it with buttery potato and greens, but fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – all you need is a bigger pot.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 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. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, flipping once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Add the white 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 mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until tender. Season, then keep warm.

In a third saucepan, heat the milk gently and the remaining 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 fold in the cooked cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.