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In our culinary practice, frequently simmer chicken and rabbit legs, since the entire process is finished ahead of time. During the holidays, the same technique is perfect on the holiday bird's legs – it offers a superb approach to enjoy them. Serve with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

This can easily be scaled up for extra guests – 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 halved
• 5 slices streaky bacon, diced
• 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 chopped
• 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. Heat two tablespoons of neutral oil in a oven-safe pan. Pat the turkey legs dry and season, then place them in the hot oil and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Add the white wine, then place the seared legs on top of the mixture. Introduce 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 fall-off-the-bone tender.

Chef's Note: At the same time, add the peeled potatoes in a pan of boiling water and cook for until tender, until soft when tested with a fork.

In another saucepan, heat a couple of spoonfuls of the butter, then cook the diced garlic for two minutes. Add the cabbage and cook on a simmer, tossing now and then, for until softened, until soft. Adjust the seasoning, then set aside.

Using another small pot, combine the milk and the remaining butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, dish up with the colcannon and the vegetables and juices from the pan.