Festive Centerpiece Made Easy: A Braised Turkey Legs Recipe with Creamy Potato & Cabbage

When we cook, frequently slow-cook drumsticks, as the entire process is completed in advance. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with buttery potato and greens, but basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

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. Pat the turkey legs dry and season, then add them to the pan and sear, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, put the potatoes in a pan of boiling water and cook for until tender, until soft when tested with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10-15 minutes, until tender. Season, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.