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At our kitchen, we often slow-cook drumsticks, since the entire process is completed ahead of time. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled to feed more people – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 halved
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

• 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

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until soft. Season, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.