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In our culinary practice, we often slow-cook drumsticks, because all the preparation can be done ahead of time. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or roast carrots would also go great.

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

You can readily increase the portions for a larger gathering – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the cooking fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for until tender, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then add the cabbage and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the aromatics and rich sauce from the pan.