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When we cook, frequently slow-cook drumsticks, since all the preparation is completed in advance. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method to eat them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

This can easily be scaled up to feed more people – all you need is a larger pan.

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 diced
• 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 Colcannon:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep skillet. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: At the same time, place the potato chunks 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 until aromatic. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until soft. Season, then set aside.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the creamy liquid until creamy, then incorporate the greens and combine well. Add final salt and pepper, and keep warm before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.