Christmas Centerpiece Made Easy: An Braised Turkey Legs Recipe with Creamy Potato & Cabbage

At our kitchen, regularly slow-cook drumsticks, because the entire process is finished beforehand. For Christmas, I often employ for turkey legs – it offers a superb approach to enjoy them. Serve with buttery potato and greens, but steamed rice, simple boiled potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – all you need is a larger pan.

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, diced
• 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 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the shallots and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Adjust the seasoning, then keep warm.

In the meantime, in a pan, warm the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until lump-free, then add the cabbage and combine well. Season again to taste, and hold over low heat before serving.

After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.