🔗 Share this article

In our culinary practice, we often slow-cook poultry and game legs, as all the preparation can be done beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – this creates a delicious method to enjoy them. Pair it with colcannon, but basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

The recipe is easily doubled to feed more people – simply require an enlarged cooking vessel.

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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 500g large floury potatoes like Russets, 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested 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 low heat, mixing from time to time, for until softened, until wilted. Add salt and pepper, then set aside.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.