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In our culinary practice, regularly simmer drumsticks, because the entire process is completed beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Serve with buttery potato and greens, but basmati rice, boiled new potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and brown, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix 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.

Key Point: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, warm a portion of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the vegetables and juices from the pan.