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At our kitchen, regularly slow-cook chicken and rabbit legs, since all the preparation can be done in advance. During the holidays, I often employ with turkey drumsticks – it offers a superb approach to enjoy them. Pair it with colcannon, although fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

The recipe is easily doubled for a larger gathering – all you need is 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then add them to the pan and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until soft. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the colcannon and the cooking liquid from the pan.