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At our kitchen, regularly simmer drumsticks, since every step is finished beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Pair it with colcannon, although steamed rice, boiled new potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled to feed more people – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the vegetables. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, place the potato chunks in a pan of boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Add the cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until wilted. Add salt and pepper, then keep warm.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the vegetables and juices from the pan.