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When we cook, frequently simmer chicken and rabbit legs, as the entire process is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – it offers a superb approach for serving them. Pair it 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 Colcannon

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 diced
• 2 shallots, peeled and quartered
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Season, then remove from the heat.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until lump-free, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

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