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When we cook, regularly simmer drumsticks, since all the preparation is completed in advance. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Pair it with colcannon, although basmati rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – you’ll just need a larger pan.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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 large, deep pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then remove the fat.

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 lay the turkey legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until creamy, then incorporate the greens and combine well. Adjust the seasoning once more, and keep warm before serving.

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