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When we cook, frequently slow-cook drumsticks, since the entire process is completed ahead of time. For the festive season, I often employ on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, simple boiled potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

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

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 finely chopped
• 2 shallots, peeled and halved
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, 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

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Season the turkey legs, then add them to the pan and brown, flipping once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes 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 until aromatic. Add the cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, serve with the creamy potato side and the cooking liquid from the pan.