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In our culinary practice, frequently slow-cook poultry and game legs, because every step can be done in advance. For the festive season, I often employ for turkey legs – it’s a lovely way for serving them. Accompany it with colcannon, though fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for extra guests – all you need is a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and sear, 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, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a large saucepan of water and cook for until tender, until tender when pricked with a sharp knife.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, 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 mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

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