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When we cook, frequently simmer chicken and rabbit legs, as all the preparation is completed ahead of time. During the holidays, I often employ on the holiday bird's legs – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – simply require a bigger pot.

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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the onions and bacon begin to brown. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, warm a portion of the butter, then cook the diced garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until soft. Season, then set aside.

Using another small pot, warm the milk and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the colcannon and the aromatics and rich sauce from the pan.