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When we cook, regularly braise poultry and game legs, because all the preparation can be done ahead of time. For Christmas, I often employ for turkey legs – this creates a delicious method to eat them. Pair it with colcannon, though steamed rice, simple boiled potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up for a larger gathering – simply require 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 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 chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Pat the turkey legs dry and season, then lay them in the pan and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics 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 partially submerged, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until lump-free, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

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