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In our culinary practice, we often braise drumsticks, since every step is finished in advance. For Christmas, I often employ on the holiday bird's legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, but fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for extra guests – simply require a bigger pot.

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then add them to the pan and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for five to 10 minutes, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.