Holiday Main Course Effortless: An Simmered Turkey Legs Recipe with Creamy Potato & Cabbage

In our culinary practice, regularly simmer drumsticks, because all the preparation can be done beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Accompany it with creamy mashed potatoes with cabbage, but steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions to feed more people – you’ll just need 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 halved
• 5 slices streaky bacon, diced
• 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 Potato Side:

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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: While that's cooking, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until tender when pricked with a fork.

In another saucepan, warm a portion of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until wilted. Adjust the seasoning, then set aside.

Using another small pot, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Add final salt and pepper, and keep warm before serving.

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