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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 – this creates a delicious method for serving them. Pair it with colcannon, though steamed rice, steamed baby potatoes or roast carrots make fine alternatives.

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

This can easily be scaled up for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

Using another small pot, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.