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At our kitchen, we often simmer poultry and game legs, because the entire process is finished beforehand. For the festive season, I often employ for turkey legs – it’s a lovely way to enjoy them. Pair it with colcannon, although fluffy rice, steamed baby potatoes or oven-roasted carrots would also go great.

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

This can easily be scaled up for extra guests – simply require an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 diced
• 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. Heat two tablespoons of neutral oil in a large, deep pan. Season the turkey legs, 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 carefully tip out and dispose of the fat.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics 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 halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, warm the milk and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

Once the turkey is cooked, dish up with the creamy potato side and the vegetables and juices from the pan.