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In our culinary practice, regularly braise chicken and rabbit legs, since every step can be done ahead of time. For Christmas, I often employ on the holiday bird's legs – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

You can readily increase the portions for a larger gathering – all you need is an enlarged cooking vessel.

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 halved
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons 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 golden brown on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the onions and bacon take on some colour. Pour in the wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then whisk 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: Meanwhile, put the potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a sharp knife.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until wilted. Season, then set aside.

Using another small pot, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving.

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