Festive Main Course Made Easy: An Braised Turkey Legs Dish with Creamy Potato & Cabbage

In our culinary practice, we often slow-cook chicken and rabbit legs, because the entire process can be done beforehand. For the festive season, this method works wonderfully for turkey legs – it’s a lovely way to enjoy them. Serve with buttery potato and greens, but basmati rice, boiled new potatoes or oven-roasted carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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, diced
• 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 Potato Side:

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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon soften and color. Add the white wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until wilted. Season, then set aside.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

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