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When we cook, frequently simmer chicken and rabbit legs, because the entire process can be done beforehand. For the festive season, the same technique is perfect on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with colcannon, though fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled to feed more people – all you need is a larger pan.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Deglaze with the wine, then return the turkey on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for until softened, until wilted. Adjust the seasoning, then keep warm.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

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