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Christmas Main Course Simplified: A Braised Turkey Legs Dish with Creamy Potato & Cabbage
At our kitchen, frequently simmer poultry and game legs, because all the preparation is completed beforehand. During the holidays, this method works wonderfully for turkey legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, though steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.
Braised Turkey Legs with A Creamy Herb Sauce, and Creamy Potato & Cabbage
You can readily increase the portions for extra guests – simply require a bigger pot.
Prep 20 min
Cook 1 hr 30 min
Serves 2
For the Main Dish:
- 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, chopped
- 8 sage leaves preferably fresh
- 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, thinly sliced
- Salt and black pepper
- 100ml milk whole or semi-skimmed
Method
Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, 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.
Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.
Pro Tip: At the same time, put the potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.
Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until wilted. Add salt and pepper, then remove from the heat.
In a third saucepan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.
When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.
Rita Davis
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