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At our kitchen, frequently simmer poultry and game legs, since every step can be done beforehand. For the festive season, I often employ for turkey legs – it offers a superb approach to enjoy them. Pair it with colcannon, although steamed rice, boiled new potatoes or roast carrots are also excellent.

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

This can easily be scaled up for extra guests – simply require a bigger pot.

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 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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 sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and sear, turning once, until golden brown on both sides. Remove the legs to a plate, then remove the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, 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. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.