Holiday Main Course Simplified: A Simmered Turkey Legs Dish with Creamy Potato & Cabbage

When we cook, regularly braise poultry and game legs, as the entire process is finished ahead of time. During the holidays, the same technique is perfect for turkey legs – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, but basmati rice, boiled new potatoes or caramelized carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• 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 neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are completely cooked through.

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

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Season, then set aside.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, plate alongside the colcannon and the vegetables and juices from the pan.