🔗 Share this article Holiday Centerpiece Made Easy: A Simmered Turkey Legs Dish with Creamy Potato & Cabbage When we cook, regularly slow-cook drumsticks, since all the preparation can be done beforehand. During the holidays, this method works wonderfully for turkey legs – this creates a delicious method to enjoy them. Serve with buttery potato and greens, although basmati rice, boiled new potatoes or caramelized carrots are also excellent. Braised Turkey Legs with Herbs, Mustard & Cream, and Creamy Potato & Cabbage This can easily be scaled up for a larger gathering – simply require 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 minced 2 shallots, peeled and sliced 5 slices streaky bacon, cut into pieces 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 Mashed Potatoes with Cabbage: 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 Directions Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the excess oil. Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Place a foil lid on the pan 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 large saucepan of 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 two minutes. Add the cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Season, then set aside. 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. Mash the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving. When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.