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When we cook, frequently slow-cook poultry and game legs, since all the preparation is completed in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it offers a superb approach for serving them. Pair it with creamy mashed potatoes with cabbage, although steamed 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 to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then add them to the pan and brown, 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, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a skewer.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

In a third saucepan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.