🔗 Share this article

In our culinary practice, regularly slow-cook poultry and game legs, because the entire process can be done beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Accompany it with creamy mashed potatoes with cabbage, though fluffy rice, steamed baby potatoes or roast carrots make fine alternatives.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – all you need is a larger pan.

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 halved
• 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 Mashed Potatoes with Cabbage:

• 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. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until soft. Season, then keep warm.

In a third saucepan, heat the milk gently and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until creamy, then add the cabbage and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.