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In our culinary practice, frequently simmer poultry and game legs, since every step can be done in advance. For the festive season, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with creamy mashed potatoes with cabbage, although steamed rice, steamed baby potatoes or roast carrots make fine alternatives.

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

You can readily increase the portions for extra guests – 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 halved
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Pat the turkey legs dry and season, then lay them in the pan and sear, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the aromatic base. 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 cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Adjust the seasoning, then remove from the heat.

In a third saucepan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.