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In our culinary practice, frequently braise chicken and rabbit legs, because every step is finished beforehand. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions to feed more people – all you need is an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and halved
• 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 Mashed Potatoes with Cabbage:

• 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. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for until softened, until tender. Season, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.