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In our culinary practice, we often simmer chicken and rabbit legs, since all the preparation is finished in advance. For Christmas, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled to feed more people – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 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 Mashed Potatoes with Cabbage:

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

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until easily pierced with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until wilted. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently 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 lump-free, then incorporate the greens and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the vegetables and juices from the pan.