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When we cook, regularly slow-cook poultry and game legs, since the entire process is completed beforehand. During the holidays, this method works wonderfully with turkey drumsticks – it’s a lovely way to enjoy them. Serve with colcannon, though basmati rice, steamed baby potatoes or caramelized 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 – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 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 Potato Side:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Add the white wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.