Festive Centerpiece Effortless: A Slow-Cooked Turkey Legs Recipe with Creamy Potato & Cabbage

At our kitchen, regularly simmer poultry and game legs, because the entire process is completed beforehand. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Serve with buttery potato and greens, but fluffy rice, boiled new potatoes or caramelized carrots would also go great.

Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon

You can readily increase the portions for a larger gathering – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 sliced
• 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 Colcannon:

• 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

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high 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. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until soft. Season, then keep warm.

In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the cooking liquid from the pan.