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In our culinary practice, regularly simmer poultry and game legs, since all the preparation can be done ahead of time. For the festive season, the same technique is perfect for turkey legs – it’s a lovely way for serving them. Serve with buttery potato and greens, though basmati rice, boiled new potatoes or caramelized carrots would also go great.

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

This can easily be scaled up to feed more people – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 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 Colcannon:

• 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then remove the cooking fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon begin to brown. Pour in the 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. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for until softened, until soft. Season, then set aside.

In the meantime, in a pan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.