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At our kitchen, frequently braise poultry and game legs, because all the preparation is finished ahead of time. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots would also go great.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or another neutral 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, diced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then lay them in the pan and sear, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Add the white wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Season, then keep warm.

Using another small pot, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and hold over low heat before serving.

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