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In our culinary practice, we often slow-cook drumsticks, because all the preparation is completed in advance. During the holidays, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Serve with buttery potato and greens, but basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, turning once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then lay the turkey legs on top of the vegetables. 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 are completely cooked through.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Season, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.