🔗 Share this article Festive Main Course Made Easy: An Simmered Turkey Legs Dish with Creamy Potato & Cabbage At our kitchen, regularly braise drumsticks, as the entire process is finished ahead of time. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with creamy mashed potatoes with cabbage, but fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives. Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage This can easily be scaled up to feed more people – all you need is an enlarged cooking vessel. 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 diced 2 shallots, peeled and halved 5 slices streaky bacon, cut into pieces 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 Mashed Potatoes with Cabbage: 500g large floury potatoes such as Maris Piper, 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 Cooking Instructions Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and brown, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the excess oil. Add the butter in the pan, followed by the aromatics and bacon. Fry for until fragrant, until the shallots and bacon take on some colour. Pour in the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs are completely cooked through. 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 sharp knife. In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until tender. Adjust the seasoning, then set aside. In the meantime, in a pan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving. After the hour is up, plate alongside the creamy potato side and the cooking liquid from the pan.