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In our culinary practice, frequently braise chicken and rabbit legs, because all the preparation is finished beforehand. For the festive season, this method works wonderfully with turkey drumsticks – this creates a delicious method to eat them. Pair it with colcannon, although fluffy rice, simple boiled potatoes or roast 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 – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• Sunflower oil or another neutral 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, 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 Mashed Potatoes with Cabbage:

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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, then add the aromatics and bacon. Fry for several minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Seal the pan tightly with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until tender. Season, then remove from the heat.

Using another small pot, warm the milk and the remaining butter. Once the potatoes are done, drain them, 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. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.