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In our culinary practice, frequently simmer poultry and game legs, since the entire process can be done ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with buttery potato and greens, though steamed rice, simple boiled potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled for a larger gathering – simply require a larger pan.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon begin to brown. 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 carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a skewer.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for until softened, until wilted. Season, then keep warm.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then add the cabbage and combine well. Season again to taste, and keep warm before serving.

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