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In our culinary practice, we often braise poultry and game legs, as all the preparation can be done in advance. For the festive season, I often employ on the holiday bird's legs – it’s a lovely way for serving them. Pair it with creamy mashed potatoes with cabbage, although steamed rice, steamed baby potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

The recipe is easily doubled for extra guests – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 quartered
• 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 Colcannon:

• 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then remove the cooking fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over 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 aromatic base. Pour in the stock so the turkey legs are partially submerged, then carefully stir in the dijon and creamy element. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: Meanwhile, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.