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In our culinary practice, frequently braise chicken and rabbit legs, since the entire process is completed beforehand. For Christmas, the same technique is perfect for turkey legs – this creates a delicious method to enjoy them. Pair it with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or caramelized carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, turning once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until easily pierced with a skewer.

In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10 to 15 minutes, until soft. Season, then set aside.

In a third saucepan, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.