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At our kitchen, frequently braise chicken and rabbit legs, because all the preparation is completed in advance. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Pair it with colcannon, though basmati rice, steamed baby potatoes or caramelized carrots are also excellent.

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 an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.