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When we cook, frequently simmer drumsticks, as the entire process is completed ahead of time. During the holidays, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or oven-roasted carrots would also go great.

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

You can readily increase the portions to feed more people – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves preferably fresh
• 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 diced
• 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. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the onions 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 halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until wilted. Season, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.