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When we cook, we often slow-cook poultry and game legs, since all the preparation is completed beforehand. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for extra guests – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 quartered
• 5 slices streaky bacon, diced
• 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 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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until tender when pricked with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Adjust the seasoning, then remove from the heat.

In the meantime, in a pan, warm the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.