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When we cook, regularly slow-cook poultry and game legs, since all the preparation can be done in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way to eat them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or roast carrots are also excellent.

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

You can readily increase the portions for a larger gathering – you’ll just need a bigger pot.

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 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and sear, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, 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 20 minutes, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for until softened, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

After the hour is up, plate alongside the creamy potato side and the vegetables and juices from the pan.