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When we cook, regularly slow-cook poultry and game legs, since all the preparation is finished in advance. For Christmas, I often employ with turkey drumsticks – it’s a lovely way to enjoy them. Accompany it with buttery potato and greens, although basmati rice, boiled new potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

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

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 Colcannon:

• 500g large floury potatoes such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe skillet. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the aromatics take on some colour. Deglaze with the wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Place a foil lid on the pan and cook in the oven for an hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then cook the diced garlic for two minutes. Incorporate the sliced cabbage and cook on a gentle heat, mixing from time to time, for 10-15 minutes, until soft. Adjust the seasoning, then set aside.

In a third saucepan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and stir it through. Season again to taste, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the cooking liquid from the pan.