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When we cook, regularly braise chicken and rabbit legs, because every step can be done beforehand. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method for serving them. Accompany it with colcannon, but fluffy rice, simple boiled potatoes or caramelized carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, 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 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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the aromatics begin to brown. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk 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.

Key Point: Meanwhile, put the potatoes in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Adjust the seasoning, then keep warm.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.