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When we cook, regularly slow-cook poultry and game legs, as the entire process can be done ahead of time. For the festive season, I often employ for turkey legs – it’s a lovely way for serving them. Accompany it with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or caramelized carrots would also go great.

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

This can easily be scaled up to feed more people – you’ll just need an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Pour in the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a low heat, tossing now and then, for until softened, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, combine the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.