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At our kitchen, regularly slow-cook poultry and game legs, because the entire process can be done beforehand. For Christmas, I often employ on the holiday bird's legs – this creates a delicious method for serving them. Serve with colcannon, but 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 for a larger gathering – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 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

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral 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 beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the cooking fat.

Place the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Place a foil lid on the pan and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for until softened, until soft. Add salt and pepper, then set aside.

In the meantime, in a pan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and combine well. Adjust the seasoning once more, and hold over low heat before serving.

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