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When we cook, frequently braise chicken and rabbit legs, as every step is completed ahead of time. For Christmas, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with colcannon, though steamed rice, steamed baby potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• 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 neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the aromatics soften and color. Add the white wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a fork.

In another saucepan, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for until softened, until wilted. Adjust the seasoning, then set aside.

In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the vegetables and juices from the pan.