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At our kitchen, frequently simmer chicken and rabbit legs, since all the preparation is completed ahead of time. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Serve with buttery potato and greens, though fluffy rice, boiled new potatoes or roast carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled to feed more people – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 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 chopped
• 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 sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the aromatics take on some colour. Deglaze with the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, put the potatoes 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 add the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until wilted. Adjust the seasoning, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.