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When we cook, we often simmer chicken and rabbit legs, because the entire process is completed in advance. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Accompany it with creamy mashed potatoes with cabbage, although steamed rice, steamed baby potatoes or caramelized carrots would also go great.

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

This can easily be scaled up to feed more people – simply require an enlarged cooking vessel.

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, 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 Mashed Potatoes with Cabbage:

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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a large, deep cast-iron frying pan. Season the turkey legs, then place them in the hot oil and fry, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Fry for five to 10 minutes, until the shallots and bacon take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Place a foil lid on the pan and bake for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, place the potato chunks in a pot of salted boiling water and cook for until tender, until soft when tested with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for until aromatic. Add the cabbage and cook on a simmer, stirring occasionally, for until softened, until tender. Season, then set aside.

Using another small pot, combine the milk and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Crush the potatoes with the creamy liquid until lump-free, then incorporate the greens and combine well. Adjust the seasoning once more, and keep warm before serving.

When the braising is complete, serve with the colcannon and the aromatics and rich sauce from the pan.