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In our culinary practice, frequently slow-cook chicken and rabbit legs, because every step is completed ahead of time. During the holidays, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Serve with colcannon, though basmati rice, steamed baby potatoes or roast carrots would also go great.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or another neutral 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 halved
• 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

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 fork.

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 gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.