🔗 Share this article

At our kitchen, frequently simmer drumsticks, because every step can be done in advance. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Serve with creamy mashed potatoes with cabbage, but fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled for extra guests – you’ll just need 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 quartered
• 5 slices streaky bacon, diced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat several minutes, until the shallots and bacon take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until tender. Season, then set aside.

Using another small pot, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until lump-free, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.