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At our kitchen, we often braise poultry and game legs, since every step can be done in advance. During the holidays, I often employ with turkey drumsticks – it offers a superb approach to eat them. Pair it with buttery potato and greens, though basmati rice, boiled new potatoes or roast carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – all you need is 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 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 Colcannon:

• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.