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When we cook, we often braise poultry and game legs, because the entire process can be done beforehand. For Christmas, this method works wonderfully for turkey legs – this creates a delicious method for serving them. Serve with colcannon, but basmati rice, steamed baby potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for extra guests – all you need is a bigger pot.

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 halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 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 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. Warm a couple of spoonfuls of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Melt 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 begin to brown. Deglaze with the wine, then lay the turkey legs on top of the mixture. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced 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 low heat, mixing from time to time, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the warm milk and butter until smooth, then add the cabbage and stir it through. Adjust the seasoning once more, and hold over low heat before serving.

After the hour is up, dish up with the colcannon and the cooking liquid from the pan.