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When we cook, we often slow-cook poultry and game legs, since all the preparation is finished ahead of time. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach to enjoy them. Accompany it with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 sliced
• 5 slices streaky bacon, diced
• 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 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, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and brown, cooking on both sides, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, followed by the aromatics and bacon. Fry for five to 10 minutes, until the aromatics begin to brown. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for until tender, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then keep warm.

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. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and hold over low heat before serving.

When the braising is complete, dish up with the creamy potato side and the vegetables and juices from the pan.