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At our kitchen, frequently slow-cook poultry and game legs, since every step is finished ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with colcannon, though fluffy rice, boiled new potatoes or roast carrots are also excellent.

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

The recipe is easily doubled for a larger gathering – simply require 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 halved
• 5 slices streaky bacon, chopped
• 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 such as Maris Piper, 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

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat several minutes, until the shallots and bacon begin to brown. Add the white 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. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until easily pierced with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, mixing from time to time, for until softened, until tender. Adjust the seasoning, then set aside.

In the meantime, in a pan, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the heated dairy mixture until lump-free, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the colcannon and the vegetables and juices from the pan.