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At our kitchen, frequently slow-cook poultry and game legs, since the entire process is completed in advance. For the festive season, the same technique is perfect for turkey legs – this creates a delicious method for serving them. Pair it with buttery potato and greens, though basmati rice, steamed baby potatoes or caramelized carrots would also go great.

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

This can easily be scaled up for a larger gathering – simply require 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Season the turkey legs, then lay them in the pan and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then keep warm.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.