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At our kitchen, regularly braise poultry and game legs, as every step is completed beforehand. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, boiled new potatoes or roast carrots would also go great.

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

This can easily be scaled up to feed more people – simply require an enlarged cooking vessel.

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 sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until wilted. Season, then set aside.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

When the braising is complete, dish up with the creamy potato side and the vegetables and juices from the pan.