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In our culinary practice, regularly slow-cook poultry and game legs, since every step is completed beforehand. During the holidays, I often employ for turkey legs – this creates a delicious method to enjoy them. Serve with colcannon, though basmati rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up for extra guests – all you need is an enlarged cooking vessel.

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, 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 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 diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until soft. Add salt and pepper, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.