🔗 Share this article

When we cook, we often slow-cook chicken and rabbit legs, since the entire process is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with colcannon, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for a larger gathering – you’ll just need 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

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

Directions

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 add them to the pan and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the shallots and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then add the cabbage and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.