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In our culinary practice, we often slow-cook poultry and game legs, because all the preparation is completed beforehand. During the holidays, I often employ on the holiday bird's legs – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, simple boiled potatoes or roast carrots are also excellent.

Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up to feed more people – you’ll just need a larger pan.

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the excess oil.

Place the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then whisk 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.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

Using another small pot, combine the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.