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In our culinary practice, we often braise chicken and rabbit legs, because all the preparation is completed in advance. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Accompany it with colcannon, though steamed rice, boiled new potatoes or caramelized carrots are also excellent.

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

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 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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, 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 cooking fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for until softened, until wilted. Add salt and pepper, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.