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At our kitchen, frequently simmer drumsticks, as all the preparation can be done ahead of time. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Serve with colcannon, though basmati rice, boiled new potatoes or roast carrots would also go great.

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

You can readily increase the portions to feed more people – you’ll just need a larger pan.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Place the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the aromatics take on some colour. Pour in the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a skewer.

In another saucepan, warm a portion of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until wilted. Season, then keep warm.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until creamy, then add the cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.