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At our kitchen, we often simmer chicken and rabbit legs, as all the preparation is finished in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Serve with colcannon, though basmati rice, simple boiled potatoes or roast carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for extra guests – simply require 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until wilted. Season, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, serve with the colcannon and the vegetables and juices from the pan.