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When we cook, frequently braise chicken and rabbit legs, since the entire process can be done beforehand. During the holidays, the same technique is perfect with turkey drumsticks – it’s a lovely way to enjoy them. Pair it with colcannon, although fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

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

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 Potato Side:

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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Season the turkey legs, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a skewer.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, then set aside.

In a third saucepan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the vegetables and juices from the pan.