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At our kitchen, we often slow-cook chicken and rabbit legs, because the entire process is completed in advance. 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 basmati rice, simple boiled 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 to feed more people – you’ll just need a bigger pot.

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 finely chopped
• 2 shallots, peeled and sliced
• 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 Colcannon:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for until fragrant, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk 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 can bend in half with ease.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.