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When we cook, we often simmer chicken and rabbit legs, since every step can be done ahead of time. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way for serving them. Pair it with buttery potato and greens, although fluffy rice, simple boiled potatoes or roast carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Season the turkey legs, then place them in the hot oil and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove 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 several minutes, until the aromatics begin to brown. Add the white wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a large saucepan of water and cook for until tender, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until tender. Season, then keep warm.

In a third saucepan, combine the milk and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until lump-free, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.