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At our kitchen, regularly braise poultry and game legs, because all the preparation is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, though steamed rice, boiled new potatoes or roast carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up to feed more people – simply require an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 diced
• ½ savoy cabbage, finely chopped
• 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 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and sear, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. 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: While that's cooking, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Add salt and pepper, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.