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When we cook, frequently slow-cook poultry and game legs, because the entire process is completed beforehand. During the holidays, this method works wonderfully for turkey legs – it’s a lovely way to eat them. Serve with colcannon, but steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

This can easily be scaled up for a larger gathering – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 sliced
• 5 slices streaky bacon, diced
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep skillet. Season the turkey legs, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix 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 can bend in half with ease.

Chef's Note: At the same time, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, combine the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.