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In our culinary practice, we often braise poultry and game legs, because all the preparation is finished ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with colcannon, but fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – simply require a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 sliced
• 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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a oven-safe pan. Season the turkey legs, then add them to the pan and fry, turning once, until golden brown on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until soft. Add salt and pepper, then remove from the heat.

In a third saucepan, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the warm milk and butter until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and keep warm before serving.

After the hour is up, plate alongside the colcannon and the cooking liquid from the pan.