🔗 Share this article

When we cook, regularly slow-cook poultry and game legs, since the entire process can be done ahead of time. For Christmas, I often employ with turkey drumsticks – it offers a superb approach for serving them. Serve with colcannon, but basmati rice, boiled new potatoes or caramelized carrots are also excellent.

Braised Turkey Legs with Sage, Mustard and Creme Fraiche, and Colcannon

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then lay them in the pan and fry, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, 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, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until wilted. Season, then set aside.

In a third saucepan, warm the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.