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When we cook, regularly braise chicken and rabbit legs, because the entire process is finished ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with buttery potato and greens, although basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for a larger gathering – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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, chopped
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and fry, flipping once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, then keep warm.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.