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In our culinary practice, frequently braise chicken and rabbit legs, since the entire process is completed beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with buttery potato and greens, though fluffy rice, boiled new potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 2 shallots, peeled and quartered
• 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 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. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and brown, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics soften and color. Add the white wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, add the peeled potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until wilted. Season, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.