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In our culinary practice, we often braise chicken and rabbit legs, as all the preparation is completed ahead of time. During the holidays, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Serve with colcannon, though basmati rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes like Russets, 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

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

Melt the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for one hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then remove from the heat.

Using another small pot, warm the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

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