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When we cook, frequently simmer chicken and rabbit legs, as every step is finished ahead of time. For Christmas, I often employ on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, but steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled for extra guests – simply require a bigger pot.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Season the turkey legs, then add them to the pan and sear, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon take on some colour. Pour in the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for until softened, until tender. Season, then remove from the heat.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.