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When we cook, we often slow-cook chicken and rabbit legs, because all the preparation is completed in advance. During the holidays, I often employ for turkey legs – it offers a superb approach for serving them. Accompany it with creamy mashed potatoes with cabbage, though fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

You can readily increase the portions for extra guests – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 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 minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a large, deep pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the excess oil.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for until aromatic. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

In a third saucepan, warm the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until creamy, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, dish up with the creamy potato side and the aromatics and rich sauce from the pan.