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At our kitchen, we often slow-cook chicken and rabbit legs, since every step can be done beforehand. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, but steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

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

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, tossing now and then, for until softened, until tender. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

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