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At our kitchen, frequently braise chicken and rabbit legs, since all the preparation is finished ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 sliced
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then set aside.

In the meantime, in a pan, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.