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When we cook, frequently simmer chicken and rabbit legs, as every step is completed in advance. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, boiled new potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for extra guests – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Season the turkey legs, then add them to the pan and sear, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until soft. Add salt and pepper, then set aside.

In a third saucepan, heat the milk gently and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.