🔗 Share this article

When we cook, frequently slow-cook chicken and rabbit legs, as the entire process can be done in advance. During the holidays, this method works wonderfully for turkey legs – it offers a superb approach to eat them. Pair it with colcannon, but steamed rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions for extra guests – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 5 slices streaky bacon, chopped
• 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 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

In a third saucepan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.