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At our kitchen, we often simmer drumsticks, since all the preparation is completed beforehand. For the festive season, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Serve with colcannon, though steamed rice, boiled new potatoes or oven-roasted carrots would also go great.

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

The recipe is easily doubled to feed more people – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 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 diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, place the potato chunks in a large saucepan of water and cook for until tender, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Add salt and pepper, then set aside.

In the meantime, in a pan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.