🔗 Share this article

At our kitchen, we often slow-cook drumsticks, as all the preparation is finished ahead of time. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, although steamed rice, simple boiled potatoes or roast carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – you’ll just need a bigger pot.

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 sliced
• 5 slices streaky bacon, cut into pieces
• 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 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then add them to the pan and sear, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, followed by the aromatics and bacon. Fry for several minutes, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until tender. Season, then keep warm.

Using another small pot, warm the milk and the rest of the 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 mix it in thoroughly. Season again to taste, and hold over low heat before serving.

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