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When we cook, regularly slow-cook drumsticks, since the entire process is finished beforehand. During the holidays, this method works wonderfully with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with colcannon, though steamed rice, boiled new potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is an enlarged cooking vessel.

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, chopped
• 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 chopped
• ½ savoy cabbage, shredded
• 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. 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. Transfer the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the onions and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the aromatics and rich sauce from the pan.