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Festive Main Course Effortless: A Simmered Turkey Legs Dish with Creamy Potato & Cabbage
In our culinary practice, regularly slow-cook chicken and rabbit legs, since every step is finished in advance. For Christmas, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Accompany it with creamy mashed potatoes with cabbage, but basmati rice, boiled new potatoes or caramelized carrots are also excellent.
Braised Turkey Legs with A Creamy Herb Sauce, and Colcannon
You can readily increase the portions for extra guests – all you need is a bigger pot.
Prep 20 min
Cook 1 hr 30 min
Serves 2
For the Braised Legs:
- 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 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 Potato Side:
- 500g large floury potatoes such as Maris Piper, 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 large, deep cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.
Melt the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.
Key Point: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a fork.
Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Season, then remove from the heat.
In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.
When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.
Debra Briggs
A passionate photographer and educator with over a decade of experience in capturing life's moments through the lens.
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