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At our kitchen, frequently simmer chicken and rabbit legs, as every step is completed ahead of time. For Christmas, I often employ with turkey drumsticks – it offers a superb approach for serving them. Pair it with colcannon, but basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

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

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 diced
• 2 shallots, peeled and quartered
• 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 Potato Side:

• 500g large floury potatoes like Russets, 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep pan. Season the turkey legs, then place them in the hot oil and brown, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Fry for until fragrant, until the shallots and bacon take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, stirring occasionally, for until softened, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and mix it in thoroughly. 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 aromatics and rich sauce from the pan.