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In our culinary practice, we often slow-cook poultry and game legs, as the entire process is finished beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with buttery potato and greens, although steamed rice, boiled new potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a fork.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until soft. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.