🔗 Share this article Festive Star Dish Made Easy: A Braised Turkey Legs Dish with Creamy Potato & Cabbage In our culinary practice, frequently braise poultry and game legs, because the entire process can be done ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Accompany it with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or caramelized carrots make fine alternatives. Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon This can easily be scaled up for a larger gathering – you’ll just need an enlarged cooking vessel. Prep 20 min Cook 1 hr 30 min Serves 2 For the Main Dish: 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 minced 2 shallots, peeled and sliced 5 slices streaky bacon, chopped 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 Colcannon: 500g large floury potatoes like Russets, peeled and cut into chunks. 100g unsalted butter 2 garlic cloves, peeled and chopped ½ savoy cabbage, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Method Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat. Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through. Chef's Note: Meanwhile, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a sharp knife. In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Season, then keep warm. In a third saucepan, heat the milk gently 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 smooth, then add the cabbage and combine well. Season again to taste, and keep warm before serving. After the hour is up, dish up with the colcannon and the cooking liquid from the pan.