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At our kitchen, we often slow-cook poultry and game legs, because every step can be done beforehand. For the festive season, I often employ with turkey drumsticks – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or roast carrots are also excellent.

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

This can easily be scaled up for extra guests – all you need is an enlarged cooking vessel.

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 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 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. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then place them in the hot oil and sear, flipping once, until golden brown 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, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

In a third saucepan, warm the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and hold over low heat before serving.

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