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At our kitchen, we often braise chicken and rabbit legs, because the entire process can be done ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach to eat them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

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

This can easily be scaled up for extra guests – all you need is an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 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 Colcannon:

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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe skillet. Pat the turkey legs dry and season, then place them in the hot oil and fry, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat until fragrant, until the aromatics begin to brown. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then keep warm.

In a third saucepan, combine the milk and the remaining butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the cooking liquid from the pan.