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When we cook, regularly slow-cook chicken and rabbit legs, since every step can be done ahead of time. For the festive season, the same technique is perfect with turkey drumsticks – it offers a superb approach to eat them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, boiled new potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – simply require an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 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 minced
• 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. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the shallots and bacon soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the aromatics and rich sauce from the pan.