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When we cook, frequently braise drumsticks, because every step is finished ahead of time. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Accompany it with buttery potato and greens, although fluffy rice, steamed baby potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – all you need is 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 like Sauvignon Blanc
• 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 diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then add them to the pan and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the onions and bacon take on some colour. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until tender. Add salt and pepper, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then incorporate the greens and stir it through. Season again to taste, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.