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At our kitchen, frequently braise poultry and game legs, since the entire process is finished in advance. For Christmas, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Accompany it with buttery potato and greens, but fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for a larger gathering – simply require a larger pan.

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, diced
• 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 Mashed Potatoes with Cabbage:

• 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, dish up with the colcannon and the aromatics and rich sauce from the pan.