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When we cook, frequently simmer chicken and rabbit legs, since every step can be done in advance. During the holidays, I often employ for turkey legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, but steamed rice, steamed baby potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for extra guests – simply require a bigger pot.

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 sliced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the shallots and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.