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At our kitchen, we often slow-cook chicken and rabbit legs, because every step is finished beforehand. For Christmas, this method works wonderfully with turkey drumsticks – it offers a superb approach for serving them. Serve with buttery potato and greens, though fluffy rice, steamed baby potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

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

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then add them to the pan and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Melt the butter in the pan, then add the aromatics and bacon. Fry for until fragrant, until the onions and bacon soften and color. Add the white wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, add the peeled potatoes in a pan of boiling water and cook for until tender, until soft when tested with a skewer.

Using a separate skillet, heat a couple of spoonfuls of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for until softened, until soft. Add salt and pepper, then remove from the heat.

Using another small pot, warm the milk and the leftover butter. Once the potatoes are done, drain them, then mash them in the same pot. Mash the potatoes with the warm milk and butter until lump-free, then incorporate the greens and stir it through. Season again to taste, and hold over low heat before serving.

When the braising is complete, serve with the creamy potato side and the cooking liquid from the pan.