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When we cook, regularly braise chicken and rabbit legs, since every step is completed ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Accompany it with buttery potato and greens, although basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and quartered
• 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 minced
• 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 sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Add the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then set aside.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Season again to taste, and keep warm before serving.

After the hour is up, serve with the colcannon and the aromatics and rich sauce from the pan.