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At our kitchen, regularly braise poultry and game legs, because the entire process can be done beforehand. For Christmas, I often employ for turkey legs – it offers a superb approach for serving them. Accompany it with buttery potato and greens, though steamed rice, boiled new potatoes or caramelized carrots are also excellent.

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

You can readily increase the portions for a larger gathering – simply require an enlarged cooking vessel.

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 minced
• 2 shallots, peeled and halved
• 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 Potato Side:

• 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

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a large, deep pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat until fragrant, until the aromatics soften and color. Pour in the wine, then lay the turkey 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. Seal the pan tightly with foil and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until tender. Season, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

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