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When we cook, we often slow-cook poultry and game legs, as every step can be done in advance. For Christmas, I often employ on the holiday bird's legs – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is an enlarged cooking vessel.

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, cut into pieces
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• 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 large, deep pan. Season the turkey legs, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for one hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until soft. Season, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, dish up with the colcannon and the cooking liquid from the pan.