Christmas Main Course Made Easy: A Simmered Turkey Legs Dish with Creamy Potato & Cabbage

In our culinary practice, we often slow-cook drumsticks, as every step is completed beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Pair it with colcannon, though steamed rice, steamed baby potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for a larger gathering – all you need is 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 quartered
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• 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. Add a generous splash of sunflower oil in a large, deep 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. Take the turkey out to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the aromatics take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Add salt and pepper, then keep warm.

In the meantime, in a pan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.