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At our kitchen, frequently braise drumsticks, as every step is finished ahead of time. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, although basmati rice, boiled new potatoes or oven-roasted carrots would also go great.

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

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

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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, cut into pieces
• 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 Colcannon:

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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for until softened, until tender. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.