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In our culinary practice, we often braise chicken and rabbit legs, since every step can be done beforehand. For Christmas, I often employ on the holiday bird's legs – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up for a larger gathering – all you need is a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, cut into pieces
• 8 sage leaves fresh is best
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and brown, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the shallots and bacon begin to brown. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Seal the pan tightly with foil and bake for about 60 minutes, or until the turkey legs can bend in half with ease.

Key Point: At the same time, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a fork.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Add the cabbage and cook on a low heat, stirring occasionally, for until softened, until soft. Adjust the seasoning, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Drain the cooked potatoes, then mash them in the same pot. Puree the potatoes with the warm milk and butter until creamy, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.