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At our kitchen, we often simmer chicken and rabbit legs, since all the preparation can be done ahead of time. During the holidays, this method works wonderfully for turkey legs – it offers a superb approach to enjoy them. Serve with creamy mashed potatoes with cabbage, but basmati rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

This can easily be scaled up for a larger gathering – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 Potato Side:

• 500g large floury potatoes like Russets, 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.