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At our kitchen, frequently braise chicken and rabbit legs, because the entire process is completed beforehand. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, though fluffy 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 extra guests – simply require 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 Colcannon:

• 500g large floury potatoes like Russets, 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

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then lay them in the pan and brown, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, mixing from time to time, for 10 to 15 minutes, until soft. Adjust the seasoning, then keep warm.

Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

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