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In our culinary practice, we often simmer chicken and rabbit legs, as the entire process is finished in advance. For the festive season, I often employ on the holiday bird's legs – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, although steamed rice, boiled new potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 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 sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, followed by the aromatics and bacon. Fry for until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

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 simmer, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the cooking liquid from the pan.