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In our culinary practice, we often slow-cook chicken and rabbit legs, because every step is completed beforehand. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach to eat them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 halved
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, 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

Set the 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. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then whisk in the dijon and creamy element. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Key Point: While that's cooking, put the potatoes 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 cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until wilted. 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 return them to their pan. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.