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In our culinary practice, frequently braise chicken and rabbit legs, because all the preparation is finished in advance. For Christmas, this method works wonderfully for turkey legs – it’s a lovely way for serving them. Serve with buttery potato and greens, although 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 – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 Mashed Potatoes with Cabbage:

• 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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon take on some colour. Deglaze with the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk 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.

Chef's Note: At the same time, add the peeled potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until tender. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, plate alongside the colcannon and the cooking liquid from the pan.