🔗 Share this article Holiday Centerpiece Simplified: A Braised Turkey Legs Recipe with Creamy Potato & Cabbage When we cook, we often slow-cook poultry and game legs, because every step is finished ahead of time. During the holidays, the same technique is perfect for turkey legs – this creates a delicious method to eat them. Pair it with colcannon, but fluffy rice, steamed baby potatoes or roast carrots are also excellent. Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage This can easily be scaled up to feed more people – all you need is an enlarged cooking vessel. 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 diced 2 shallots, peeled and halved 5 slices streaky bacon, chopped 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 Colcannon: 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 Directions Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil. Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Add the white wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through. Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for until tender, until soft when tested with a fork. In another saucepan, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for until softened, until wilted. Season, then set aside. In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving. Once the turkey is cooked, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.