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At our kitchen, frequently braise chicken and rabbit legs, because all the preparation can be done beforehand. For the festive season, I often employ with turkey drumsticks – it offers a superb approach for serving them. Accompany it with buttery potato and greens, though steamed rice, steamed baby potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, chopped
• 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 minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set 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 lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir 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.

Chef's Note: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, 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 mix it in thoroughly. Season again to taste, and reheat gently before serving.

After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.