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At our kitchen, we often slow-cook poultry and game legs, because the entire process can be done beforehand. During the holidays, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with buttery potato and greens, though basmati rice, simple boiled potatoes or roast carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and sliced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then lay them in the pan and brown, 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 fat.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Add the white wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a pot of salted boiling water and cook for until tender, until easily pierced with a fork.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until tender. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter 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, serve with the creamy potato side and the cooking liquid from the pan.