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At our kitchen, we often braise chicken and rabbit legs, as all the preparation is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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, chopped
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the cooking fat.

Place 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 shallots and bacon begin to brown. 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 whisk in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, then keep warm.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and stir it through. Season again to taste, and reheat gently before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.