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In our culinary practice, frequently braise chicken and rabbit legs, because the entire process can be done ahead of time. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Accompany it with buttery potato and greens, though fluffy rice, simple boiled potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for until softened, until tender. Add salt and pepper, then set aside.

In a third saucepan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.