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At our kitchen, we often simmer poultry and game legs, as the entire process is finished beforehand. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to eat them. Serve with buttery potato and greens, though basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

The recipe is easily doubled to feed more people – 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

• 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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, then add the aromatics and bacon. Fry for five to 10 minutes, until the aromatics begin to brown. 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 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 are completely cooked through.

Pro Tip: Meanwhile, place the potato chunks in a pan of boiling water and cook for until tender, until tender when pricked with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.