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When we cook, we often slow-cook chicken and rabbit legs, since every step is finished beforehand. During the holidays, the same technique is perfect with turkey drumsticks – it’s a lovely way to enjoy them. Serve with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or oven-roasted carrots would also go great.

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 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, diced
• 8 sage leaves fresh is best
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the aromatics begin to brown. Add the white wine, then place the seared legs 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. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the heated dairy mixture until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.