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In our culinary practice, frequently simmer poultry and game legs, as every step is completed ahead of time. For the festive season, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with buttery potato and greens, though fluffy rice, boiled new potatoes or caramelized carrots would also go great.

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

You can readily increase the portions 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 finely chopped
• 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 Mashed Potatoes with Cabbage:

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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until wilted. Season, then set aside.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.