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When we cook, we often slow-cook drumsticks, as all the preparation is finished beforehand. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, but fluffy rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled to feed more people – you’ll just need a larger pan.

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 minced
• 2 shallots, peeled and halved
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and brown, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the aromatics soften and color. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a pan of boiling water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.