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At our kitchen, frequently simmer poultry and game legs, because all the preparation is completed beforehand. During the holidays, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Serve with buttery potato and greens, though fluffy rice, steamed baby potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, 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 a mild cooking 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 quartered
• 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 diced
• 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 neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the cooking fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for until fragrant, until the onions and bacon take on some colour. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for until softened, until soft. Add salt and pepper, then remove from the heat.

In a third saucepan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then add the cabbage and combine well. Season again to taste, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.