Holiday Centerpiece Made Easy: A Simmered Turkey Legs Recipe with Creamy Potato & Cabbage

When we cook, frequently braise drumsticks, since the entire process is finished in advance. For the festive season, this method works wonderfully on the holiday bird's legs – this creates a delicious method to eat them. Accompany it with buttery potato and greens, but basmati rice, simple boiled potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up for a larger gathering – simply require 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 minced
• 2 shallots, peeled and quartered
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Season the turkey legs, then lay them in the pan and sear, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Fry for until fragrant, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until wilted. Season, then keep warm.

In the meantime, in a pan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

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