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In our culinary practice, frequently braise poultry and game legs, since every step can be done ahead of time. During the holidays, I often employ for turkey legs – it offers a superb approach to eat them. Pair it with buttery potato and greens, but basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 quartered
• 5 slices streaky bacon, chopped
• 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 Potato Side:

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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then lay them in the pan and fry, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, followed by 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 place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Season, then keep warm.

In the meantime, in a pan, heat the milk gently and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.