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At our kitchen, regularly braise drumsticks, as all the preparation is finished ahead of time. For Christmas, I often employ for turkey legs – this creates a delicious method for serving them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – all you need is a bigger pot.

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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 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, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high skillet. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for 20 minutes, until soft when tested with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until tender. Season, then keep warm.

In a third saucepan, 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 creamy liquid until smooth, then add the cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, serve with the colcannon and the aromatics and rich sauce from the pan.