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In our culinary practice, we often slow-cook poultry and game legs, since the entire process is finished in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it offers a superb approach for serving them. Serve with buttery potato and greens, though fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – simply require 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• 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 neutral oil in a large, deep pan. Pat the turkey legs dry and season, then lay them in the pan and fry, flipping once, until golden brown on both sides. Transfer 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. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Season, then remove from the heat.

In a third saucepan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and combine well. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.