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When we cook, we often slow-cook chicken and rabbit 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 to enjoy them. Serve with colcannon, although basmati rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

You can readily increase the portions for a larger gathering – all you need is 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 minced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves fresh is best
• 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 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. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, put the potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Season, then set aside.

Using another small pot, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then add the cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.