Christmas Star Dish Made Easy: A Braised Turkey Legs Dish with Creamy Potato & Cabbage

When we cook, frequently slow-cook chicken and rabbit legs, because every step is completed ahead of time. During the holidays, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Pair it with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for extra guests – simply require a bigger pot.

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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 70ml white wine a dry variety
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Season the turkey legs, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, put the potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, heat a couple of spoonfuls 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 to 15 minutes, until soft. Season, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and reheat gently before serving.

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