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At our kitchen, we often braise chicken and rabbit legs, since all the preparation can be done in advance. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Serve with colcannon, but fluffy rice, boiled new potatoes or roast carrots are also excellent.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

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 place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the cooking fat.

Place the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Add salt and pepper, then keep warm.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.