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In our culinary practice, frequently simmer poultry and game legs, because all the preparation can be done in advance. During the holidays, I often employ with turkey drumsticks – this creates a delicious method to enjoy them. Pair it with colcannon, though steamed rice, steamed baby potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled for a larger gathering – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, cut into pieces
• 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 Mashed Potatoes with Cabbage:

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

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then add them to the pan and fry, flipping once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics soften and color. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a large saucepan of water and cook for 20 minutes, until tender when pricked with a fork.

Using a separate skillet, warm a portion of the butter, then sauté the garlic for until aromatic. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for until softened, until soft. Season, then set aside.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the creamy liquid until lump-free, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.