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Holiday Main Course Simplified: A Simmered Turkey Legs Dish with Creamy Potato & Cabbage
When we cook, frequently simmer poultry and game legs, because all the preparation is completed in advance. For Christmas, I often employ for turkey legs – this creates a delicious method to eat them. Accompany it with colcannon, though basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.
Braised Turkey Legs with Herbs, Mustard & Cream, and Colcannon
The recipe is easily doubled to feed more people – you’ll just need an enlarged cooking vessel.
Prep 20 min
Cook 1 hr 30 min
Serves 2
For the Turkey:
- 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 diced
- 2 shallots, peeled and halved
- 5 slices streaky bacon, cut into pieces
- 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 Colcannon:
- 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, 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 pan. Pat the turkey legs dry and season, then lay them in the pan and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.
Add the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon take on some colour. 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 mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease.
Chef's Note: While that's cooking, add the peeled potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a skewer.
In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10-15 minutes, until wilted. Add salt and pepper, then set aside.
In a third saucepan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.
Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.
Jeffery Harvey
Lena is a freelance writer and cultural enthusiast based in Berlin, passionate about sharing authentic stories and life lessons.
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