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In our culinary practice, frequently slow-cook drumsticks, since all the preparation can be done in advance. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, simple boiled potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for extra guests – all you need is an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, thinly sliced
• 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 neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, flipping once, until nicely coloured on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, add the peeled potatoes in a pan of boiling water and cook for around 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until soft. Add salt and pepper, then keep warm.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until creamy, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

When the braising is complete, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.