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In our culinary practice, we often simmer poultry and game legs, because all the preparation is finished in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Pair it with colcannon, though steamed rice, boiled new potatoes or caramelized carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – simply require a bigger pot.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 Colcannon:

• 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

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Season the turkey legs, then place them in the hot oil and brown, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.