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In our culinary practice, we often braise poultry and game legs, as all the preparation is finished ahead of time. During the holidays, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with colcannon, although steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 sliced
• 5 slices streaky bacon, diced
• 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 chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. 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 mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.