Holiday Star Dish Simplified: An Simmered Turkey Legs Recipe with Colcannon

When we cook, frequently slow-cook chicken and rabbit legs, because the entire process is finished ahead of time. During the holidays, I often employ for turkey legs – it offers a superb approach for serving them. Accompany it with colcannon, but basmati rice, simple boiled potatoes or oven-roasted 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 – all you need is an enlarged cooking vessel.

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 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 Colcannon:

• 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 neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, place the potato chunks in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until soft. Season, then remove from the heat.

In the meantime, in a pan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.