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When we cook, frequently simmer drumsticks, since every step is completed ahead of time. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way for serving them. Pair it with buttery potato and greens, but fluffy rice, boiled new potatoes or roast carrots make fine alternatives.

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

This can easily be scaled up to feed more people – simply require 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 quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 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 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

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 sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.