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At our kitchen, we often slow-cook poultry and game legs, as the entire process is completed ahead of time. For the festive season, this method works wonderfully on the holiday bird's legs – this creates a delicious method to enjoy them. Pair it with colcannon, although basmati rice, boiled new potatoes or roast carrots would also go great.

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

You can readily increase the portions for a larger gathering – you’ll just need an enlarged cooking vessel.

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, 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 chopped
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then add them to the pan and sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then remove the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Pour in the wine, then lay the turkey legs on top of the aromatic base. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Seal the pan tightly with foil and roast for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, put the potatoes in a pot of salted boiling water and cook for 20 minutes, until tender when pricked with a fork.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10-15 minutes, until wilted. Add salt and pepper, then remove from the heat.

In the meantime, in a pan, warm the milk and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until smooth, then incorporate the greens and combine well. Season again to taste, and reheat gently before serving.

Once the turkey is cooked, serve with the creamy potato side and the aromatics and rich sauce from the pan.