Christmas Star Dish Made Easy: An Braised Turkey Legs Dish with Colcannon

In our culinary practice, frequently braise poultry and game legs, as all the preparation can be done ahead of time. For Christmas, I often employ for turkey legs – it offers a superb approach to eat them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Season the turkey legs, then place them in the hot oil and fry, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the aromatics soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, 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. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the aromatics and rich sauce from the pan.