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When we cook, frequently braise poultry and game legs, as the entire process is finished ahead of time. During the holidays, I often employ with turkey drumsticks – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, boiled new potatoes or roast carrots make fine alternatives.

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

The recipe is easily doubled for extra guests – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep skillet. Season the turkey legs, then lay them in the pan and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the onions and bacon begin to brown. Deglaze with the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Season, then keep warm.

Using another small pot, heat the milk gently and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Season again to taste, and reheat gently before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.