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When we cook, we often braise poultry and game legs, as the entire process is completed ahead of time. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

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

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 halved
• 5 slices streaky bacon, diced
• 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• 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 oven-safe pan. Season the turkey legs, then add them to the pan and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the aromatics begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for until softened, until tender. Adjust the seasoning, then set aside.

In the meantime, in a pan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until creamy, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.