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In our culinary practice, frequently simmer poultry and game legs, since all the preparation can be done beforehand. For the festive season, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Serve with buttery potato and greens, but steamed rice, steamed baby potatoes or roast carrots are also excellent.

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

This can easily be scaled up for extra guests – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 quartered
• 5 slices streaky bacon, diced
• 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 Potato Side:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Fry for several minutes, until the shallots and bacon soften and color. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, put the potatoes in a pan of boiling water and cook for until tender, 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. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for until softened, until soft. Add salt and pepper, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until lump-free, then add the cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, serve with the creamy potato side and the cooking liquid from the pan.