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At our kitchen, we often slow-cook chicken and rabbit legs, as every step is completed in advance. For the festive season, I often employ for turkey legs – this creates a delicious method to eat them. Serve with colcannon, although fluffy 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 larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then place them in the hot oil and brown, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for until softened, until wilted. Add salt and pepper, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.