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When we cook, frequently slow-cook drumsticks, since the entire process is finished in advance. For the festive season, this method works wonderfully on the holiday bird's legs – this creates a delicious method to enjoy them. Serve with creamy mashed potatoes with cabbage, though basmati rice, simple boiled potatoes or caramelized carrots are also excellent.

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

The recipe is easily doubled for extra guests – all you need is an enlarged cooking vessel.

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 halved
• 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 Potato Side:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until beautifully seared on both sides. Remove the legs to a plate, then remove the fat.

Place the butter in the pan, followed by the chopped garlic, shallots, diced bacon and sage leaves. Fry for five to 10 minutes, until the shallots and bacon begin to brown. Pour in the wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for one hour, or until the turkey legs are completely cooked through.

Chef's Note: While that's cooking, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until tender. Season, then set aside.

In the meantime, in a pan, heat the milk gently and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. 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.