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At our kitchen, regularly braise chicken and rabbit legs, as the entire process is completed beforehand. For the festive season, this method works wonderfully on the holiday bird's legs – this creates a delicious method to enjoy them. Pair it with colcannon, but fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled for extra guests – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 sliced
• 5 slices streaky bacon, diced
• 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 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

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