Turkey legs with cabbage and plums recipe

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– 900g red cabbage, core removed, cut into 2cm strips – 1 large red onion, cut into wedges – 400g pack plums, halved and stoned – 30g pack fresh sage, 8 leaves finely chopped, rest left whole

– 2 cinnamon sticks, halved – 75g light brown soft sugar – 4 tbsp red wine vinegar – 100g unsalted butter, softened – 1 garlic clove, crushed – 2 x 800g turkey legs or drumsticks

1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the cabbage, onion and plums in a roasting tin with half the whole sage leaves and the cinnamon. Mix the sugar and vinegar and drizzle over. Season and toss to coat. Cover with foil and bake for 45 mins.

2. Meanwhile, mix the butter with the chopped sage, garlic and seasoning. Ease the skin from the turkey legs and slash the meat a few times with a knife. Smear half the sage butter over the meat, then pull the skin back in place and reshape. Smear the remaining butter over the skin. Cover and chill.

3. Remove the foil from the veg and stir. Increase the heat to gas 5, 190°C, fan 170°C. Arrange the turkey legs on top, re-cover and cook for 1 hr. Uncover and cook for a further 30-35 mins, basting the turkey and turning the fruit and veg, until the turkey is cooked through and the juices run clear.

4. Transfer the fruit and veg to a warm serving dish, (reserving the cooking juices to make gravy, if you like) and discarding the whole sage leaves and cinnamon. Put the turkey legs on top; cover and rest for 10 mins.

5. Garnish with the remaining sage and serve with the gravy.

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Turkey legs with cabbage and plums recipe

– 900g red cabbage, core removed, cut into 2cm strips – 1 large red onion, cut into wedges – 400g pack plums, halved and stoned – 30g pack fresh sage, 8 leaves finely chopped, rest left whole

Ingredients

– 2 cinnamon sticks, halved – 75g light brown soft sugar – 4 tbsp red wine vinegar – 100g unsalted butter, softened – 1 garlic clove, crushed – 2 x 800g turkey legs or drumsticks

Ingredients

1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the cabbage, onion and plums in a roasting tin with half the whole sage leaves and the cinnamon. Mix the sugar and vinegar and drizzle over. Season and toss to coat. Cover with foil and bake for 45 mins.

Method

2. Meanwhile, mix the butter with the chopped sage, garlic and seasoning. Ease the skin from the turkey legs and slash the meat a few times with a knife. Smear half the sage butter over the meat, then pull the skin back in place and reshape. Smear the remaining butter over the skin. Cover and chill.

Method

Method

4. Transfer the fruit and veg to a warm serving dish, (reserving the cooking juices to make gravy, if you like) and discarding the whole sage leaves and cinnamon. Put the turkey legs on top; cover and rest for 10 mins.

Method

5. Garnish with the remaining sage and serve with the gravy.

Method

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