"We often braise chicken and rabbit legs at Cafe Cecilia, because all the preparation and cooking can be done ahead of time, and it's then just about heating them gently to serve. For Christmas, I often employ much the same process for turkey legs it's a lovely way to eat them. Serve with colcannon, although basmati rice, boiled new potatoes or roast carrots would also go great."
"Add the butter to the pan, followed by the garlic, shallots, bacon and sage, and cook on a medium-high heat for five to 10 minutes, until the shallots and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche."
"100g unsalted butter 2 garlic cloves, peeled and diced savoy cabbage, thinly sliced Salt and black pepper 100ml milk Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan or similar. Season the turkey legs, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat."
Bone-in turkey legs are seasoned and seared in sunflower oil, then removed while excess fat is discarded. Butter is added to the pan, followed by garlic, shallots, diced streaky bacon and sage, which are cooked until they take on colour. White wine is poured in, the turkey legs are returned, and chicken stock is added to come halfway up the legs. Dijon mustard and creme fraiche are stirred in, the pan is covered with foil and roasted until the legs are bendable and tender. Colcannon of floury potatoes, butter, garlic, savoy cabbage and milk is prepared to accompany the dish.
Read at www.theguardian.com
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