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In our culinary practice, we often simmer poultry and game legs, because every step is completed beforehand. During the holidays, I often employ on the holiday bird's legs – this creates a delicious method to enjoy them. Accompany it with colcannon, although steamed rice, simple boiled potatoes or caramelized carrots make fine alternatives.

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

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

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 preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until golden brown on both sides. Remove the legs to a plate, then remove the fat.

Melt the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, stirring occasionally, for 10 to 15 minutes, until soft. Season, then remove from the heat.

Using another small pot, heat the milk gently and the leftover butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and keep warm before serving.

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