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At our kitchen, frequently braise poultry and game legs, since every step is completed in advance. During the holidays, I often employ with turkey drumsticks – it offers a superb approach to eat them. Pair it with buttery potato and greens, but basmati rice, steamed baby potatoes or caramelized carrots would also go great.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, 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 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 diced
• 2 shallots, peeled and quartered
• 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, thinly sliced
• 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 neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then add them to the pan and sear, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, 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 completely cooked through.

Pro Tip: At the same time, place the potato chunks in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.