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When we cook, regularly slow-cook drumsticks, since every step is finished beforehand. For the festive season, I often employ on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with buttery potato and greens, but fluffy rice, steamed baby potatoes or oven-roasted carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – all you need is a larger pan.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 such as Maris Piper, 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high skillet. Season the turkey legs, then lay them in the pan and fry, flipping once, until golden brown on both sides. Remove 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. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the mixture. Pour in the 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 an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for until softened, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, serve with the creamy potato side and the vegetables and juices from the pan.