Festive Star Dish Effortless: An Simmered Turkey Legs Recipe with Colcannon

In our culinary practice, we often simmer drumsticks, as all the preparation is completed in advance. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, boiled new potatoes or roast carrots would also go great.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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 chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and sear, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until soft. Add salt and pepper, then set aside.

In the meantime, in a pan, heat the milk gently and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.