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In our culinary practice, frequently simmer chicken and rabbit legs, since the entire process is finished ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for a larger gathering – all you need is a larger pan.

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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Season the turkey legs, then lay them in the pan and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several 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 partially submerged, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Season, then keep warm.

Using another small pot, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.