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When we cook, regularly simmer chicken and rabbit legs, since the entire process can be done ahead of time. For Christmas, this method works wonderfully with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with colcannon, but basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled for extra guests – simply require a bigger pot.

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, diced
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then remove the cooking fat.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for until softened, until soft. Adjust the seasoning, then keep warm.

In a third saucepan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

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