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When we cook, we often braise chicken and rabbit legs, as every step is completed ahead of time. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Accompany it with buttery potato and greens, but basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions for extra guests – you’ll just need a bigger pot.

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, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Season the turkey legs, then lay them in the pan and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat.

In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then add the cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

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