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At our kitchen, frequently simmer drumsticks, since the entire process is finished beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it’s a lovely way to eat them. Pair it with colcannon, though steamed rice, steamed baby potatoes or oven-roasted carrots make fine alternatives.

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

You can readily increase the portions to feed more people – all you need is a bigger pot.

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 quartered
• 5 slices streaky bacon, cut into pieces
• 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 Colcannon:

• 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

Heat the 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 lay them in the pan and sear, turning once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Place the butter in the pan, followed by the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the onions and bacon soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, melt two tablespoons of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Add salt and pepper, then set aside.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the aromatics and rich sauce from the pan.