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In our culinary practice, frequently braise chicken and rabbit legs, as all the preparation is finished ahead of time. For Christmas, I often employ for turkey legs – it offers a superb approach to enjoy them. Pair it with buttery potato and greens, but basmati rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

The recipe is easily doubled for extra guests – 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 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• 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 skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat until fragrant, until the shallots and bacon soften and color. Pour in the wine, then place the seared legs on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk 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.

Key Point: At the same time, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for two minutes. Add the cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until tender. Season, then remove from the heat.

In a third saucepan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Puree the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.