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When we cook, we often simmer chicken and rabbit legs, because all the preparation is finished in advance. During the holidays, the same technique is perfect on the holiday bird's legs – it offers a superb approach to eat them. Serve with buttery potato and greens, although steamed rice, simple boiled potatoes or roast carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – simply require 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, diced
• 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 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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the aromatics begin to brown. Pour in the wine, then lay the turkey legs on top of the vegetables. 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 cook in the oven 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 pan of boiling water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until creamy, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

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