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In our culinary practice, frequently braise chicken and rabbit legs, as the entire process is completed beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Pair it with buttery potato and greens, though steamed rice, boiled new potatoes or roast carrots make fine alternatives.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

The recipe is easily doubled for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 quartered
• 5 slices streaky bacon, chopped
• 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 Colcannon:

• 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

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a oven-safe cast-iron frying pan. Season the turkey legs, then lay them in the pan and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, then add the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the aromatics take on some colour. Add the white wine, then lay the turkey legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

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

Using a separate skillet, warm a portion of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until tender. Season, then set aside.

In a third saucepan, combine the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Add final salt and pepper, and reheat gently before serving.

When the braising is complete, plate alongside the colcannon and the aromatics and rich sauce from the pan.