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At our kitchen, frequently braise chicken and rabbit legs, because all the preparation can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – it’s a lovely way to eat them. Accompany it with buttery potato and greens, although fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up to feed more people – simply require 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons 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 nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.