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When we cook, we often simmer poultry and game legs, as all the preparation can be done ahead of time. For the festive season, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Accompany it with colcannon, although steamed rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled for extra guests – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Season the turkey legs, then add them to the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics begin to brown. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, place the potato chunks in a pot of salted boiling water and cook for until tender, until tender when pricked with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.