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In our culinary practice, we often braise chicken and rabbit legs, as the entire process is completed ahead of time. During the holidays, I often employ on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with colcannon, but fluffy rice, boiled new potatoes or roast carrots are also excellent.

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

This can easily be scaled up for a larger gathering – you’ll just need an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 Potato Side:

• 500g large floury potatoes such as Maris Piper, 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

Method

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 place them in the hot oil and sear, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon begin to brown. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until soft. Add salt and pepper, then set aside.

Using another small pot, warm the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until creamy, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.