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At our kitchen, frequently braise poultry and game legs, since the entire process is completed beforehand. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, but fluffy rice, simple boiled potatoes or roast carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up for a larger gathering – you’ll just need 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, combine the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.