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When we cook, frequently simmer chicken and rabbit legs, because all the preparation is finished in advance. For the festive season, I often employ with turkey drumsticks – it’s a lovely way to eat them. Pair it with buttery potato and greens, but fluffy rice, boiled new potatoes or roast carrots are also excellent.

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

This can easily be scaled up for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Pour in the wine, then place the seared legs on top of the mixture. 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 roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, put the potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, stirring occasionally, for until softened, until tender. Season, then set aside.

Using another small pot, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.