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When we cook, frequently slow-cook poultry and game legs, as the entire process can be done beforehand. During the holidays, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or caramelized carrots make fine alternatives.

Braised Turkey Legs with A Creamy Herb Sauce, 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 Braised Legs:

• 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, diced
• 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 Colcannon:

• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Season the turkey legs, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics begin to brown. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for until tender, until easily pierced with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for until softened, until soft. Season, then remove from the heat.

In the meantime, in a pan, combine the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Mash 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.

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