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At our kitchen, we often slow-cook poultry and game legs, as every step can be done beforehand. For Christmas, I often employ on the holiday bird's legs – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, though basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and quartered
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Season the turkey legs, then add them to the pan and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for until softened, until tender. Season, then set aside.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.