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When we cook, we often braise drumsticks, because the entire process is completed in advance. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to enjoy them. Accompany it with buttery potato and greens, though steamed rice, steamed baby potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

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 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then place them in the hot oil and sear, cooking on both sides, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat until fragrant, until the onions and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until soft. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.