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When we cook, we often simmer chicken and rabbit legs, since all the preparation can be done ahead of time. During the holidays, this method works wonderfully for turkey legs – this creates a delicious method to eat them. Serve with colcannon, although basmati rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – you’ll just need a bigger pot.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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 chopped
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics begin to brown. Deglaze with the wine, then place the seared 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. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: While that's cooking, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a skewer.

In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Add salt and pepper, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the aromatics and rich sauce from the pan.