Festive Star Dish Effortless: An Slow-Cooked Turkey Legs Recipe with Creamy Potato & Cabbage

In our culinary practice, frequently braise chicken and rabbit legs, because the entire process is completed beforehand. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Accompany it with colcannon, but steamed rice, boiled new potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or a mild cooking 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 quartered
• 5 slices streaky bacon, chopped
• 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 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 chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, put the potatoes in a pot of salted 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 two minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until wilted. Season, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and combine well. Add final salt and pepper, and keep warm before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.