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In our culinary practice, regularly slow-cook poultry and game legs, since all the preparation can be done beforehand. For Christmas, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Accompany it with colcannon, but steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled for a larger gathering – you’ll just need a larger pan.

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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until easily pierced with a fork.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.