Festive Star Dish Made Easy: An Braised Turkey Legs Dish with Creamy Potato & Cabbage

When we cook, frequently braise poultry and game legs, since every step is completed in advance. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, simple boiled potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – simply require 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 500g large floury potatoes like Russets, 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the creamy liquid until smooth, then incorporate the greens and mix it in thoroughly. Season again to taste, and reheat gently before serving.

After the hour is up, serve with the creamy potato side and the aromatics and rich sauce from the pan.