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When we cook, we often braise chicken and rabbit legs, as all the preparation is finished beforehand. For Christmas, I often employ on the holiday bird's legs – this creates a delicious method for serving them. Accompany it with colcannon, although fluffy rice, simple boiled potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

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 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and fry, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon take on some colour. Pour in the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Add salt and pepper, then set aside.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.