🔗 Share this article

When we cook, frequently simmer drumsticks, because the entire process is completed in advance. For the festive season, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, boiled new potatoes or caramelized carrots are also excellent.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for a larger gathering – 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 diced
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, chopped
• 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 Potato Side:

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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then add them to the pan and brown, turning once, until golden brown on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the aromatics and bacon. Fry for five to 10 minutes, until the aromatics take on some colour. Add the white wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are halfway immersed, then carefully stir in the dijon and creamy element. Place a foil lid on the pan and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a fork.

Using a separate skillet, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until wilted. Season, then set aside.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving.

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