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At our kitchen, frequently slow-cook chicken and rabbit legs, because all the preparation can be done in advance. During the holidays, I often employ with turkey drumsticks – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.

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

You can readily increase the portions to feed more people – 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 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• 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 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

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 begin to brown. Pour in the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Cover the pan with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Season, then keep warm.

In the meantime, in a pan, warm the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the heated dairy mixture until creamy, then incorporate the greens and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, dish up with the creamy potato side and the cooking liquid from the pan.