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In our culinary practice, frequently simmer poultry and game legs, since every step is completed in advance. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Pair it with buttery potato and greens, but steamed rice, boiled new potatoes or roast carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 like Russets, 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Add salt and pepper, then keep warm.

In a third saucepan, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until creamy, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.