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When we cook, we often braise chicken and rabbit legs, since the entire process is completed ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with colcannon, although basmati rice, boiled new potatoes or roast carrots are also excellent.

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

You can readily increase the portions for extra guests – all you need is an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake 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 soft when tested with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until tender. Season, then remove from the heat.

In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.