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At our kitchen, we often slow-cook chicken and rabbit legs, as every step can be done beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Pair it with colcannon, although steamed rice, boiled new potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

This can easily be scaled up to feed more people – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: At the same time, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then keep warm.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then incorporate the greens and stir it through. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.