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When we cook, frequently braise poultry and game legs, since the entire process is finished ahead of time. During the holidays, I often employ with turkey drumsticks – it’s a lovely way to eat them. Serve with creamy mashed potatoes with cabbage, although basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled to feed more people – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 finely chopped
• 2 shallots, peeled and sliced
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Pat the turkey legs dry and season, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, then add the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir 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.

Pro Tip: While that's cooking, place the potato chunks in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until soft. Season, then set aside.

In a third saucepan, warm the milk and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, serve with the creamy potato side and the aromatics and rich sauce from the pan.