At our kitchen, we often slow-cook poultry and game legs, since the entire process is finished ahead of time. For the festive season, the same technique is perfect with turkey drumsticks – it’s a lovely way to enjoy them. Serve with creamy mashed potatoes with cabbage, although basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.
Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage
The recipe is easily doubled for a larger gathering – simply require a larger pan.
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 minced
- 2 shallots, peeled and sliced
- 5 slices streaky bacon, cut into pieces
- 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 Potato Side:
- 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
- 100g unsalted butter
- 2 garlic cloves, peeled and minced
- ½ savoy cabbage, thinly sliced
- Salt and black pepper
- 100ml milk whole or semi-skimmed
Directions
Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the cooking fat.
Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.
Key Point: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.
In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.
In a third saucepan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.
Once the turkey is cooked, serve with the creamy potato side and the vegetables and juices from the pan.
