🔗 Share this article

In our culinary practice, regularly slow-cook chicken and rabbit legs, because all the preparation is finished in advance. For the festive season, the same technique is perfect on the holiday bird's legs – it’s a lovely way for serving them. Serve with buttery potato and greens, although basmati rice, simple boiled potatoes or caramelized carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 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 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 minced
• 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. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the aromatics soften and color. Add the white wine, then lay the turkey 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 cook in the oven for one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until tender. Season, then keep warm.

In a third saucepan, warm the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.