Festive Star Dish Effortless: A Braised Turkey Legs Recipe with Creamy Potato & Cabbage

When we cook, regularly braise chicken and rabbit legs, since all the preparation can be done ahead of time. For the festive season, the same technique is perfect for turkey legs – it’s a lovely way to eat them. Pair it with colcannon, although steamed rice, boiled new potatoes or caramelized carrots are also excellent.

Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

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

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until soft. Adjust the seasoning, then set aside.

In the meantime, in a pan, warm the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.