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In our culinary practice, we often simmer poultry and game legs, since all the preparation is finished in advance. For the festive season, this method works wonderfully for turkey legs – it offers a superb approach for serving them. Serve with buttery potato and greens, but fluffy rice, steamed baby potatoes or caramelized carrots would also go great.

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

This can easily be scaled up to feed more people – all you need is a larger pan.

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 quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and fry, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then remove the cooking fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the aromatics begin to brown. Add the white wine, then lay the turkey legs on top of the aromatic base. Pour in the stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, add the peeled potatoes in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until soft. Adjust the seasoning, then keep warm.

In the meantime, in a pan, heat the milk gently and the remaining butter. Once the potatoes are done, drain them, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.