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At our kitchen, regularly simmer chicken and rabbit legs, as the entire process can be done beforehand. During the holidays, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Accompany it with creamy mashed potatoes with cabbage, although steamed rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Pour in the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until tender. Season, then set aside.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

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