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At our kitchen, frequently slow-cook chicken and rabbit legs, since the entire process is completed ahead of time. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to eat them. Accompany it with creamy mashed potatoes with cabbage, but fluffy rice, steamed baby potatoes or roast carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Colcannon:

• 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then place them in the hot oil and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until tender. Adjust the seasoning, then remove from the heat.

Using another small pot, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, 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.