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At our kitchen, regularly simmer chicken and rabbit legs, as all the preparation is finished in advance. For Christmas, the same technique is perfect with turkey drumsticks – this creates a delicious method for serving them. Pair it with creamy mashed potatoes with cabbage, though basmati rice, steamed baby potatoes or roast carrots would also go great.

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

The recipe is easily doubled to feed more people – simply require a larger pan.

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 minced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 8 sage leaves preferably fresh
• 70ml white wine a dry variety
• 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 such as Maris Piper, 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

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Fry for until fragrant, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, place the potato chunks in a large saucepan of water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until wilted. Season, then set aside.

In the meantime, in a pan, combine the milk and the remaining butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until creamy, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and reheat gently before serving.

After the hour is up, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.