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At our kitchen, we often simmer chicken and rabbit legs, as the entire process is completed ahead of time. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Accompany it with colcannon, although fluffy rice, boiled new potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions for a larger gathering – all you need is an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 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 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. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon soften and color. Add the white wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then add the garlic for two minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In a third saucepan, warm the milk and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.