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When we cook, regularly simmer drumsticks, because the entire process is finished in advance. For Christmas, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Serve with buttery potato and greens, though steamed rice, boiled new potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 Mashed Potatoes with Cabbage:

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

Directions

Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and sear, cooking on both sides, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the excess oil.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Cook on a medium-high heat until fragrant, until the aromatics soften and color. Add the white wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Key Point: At the same time, put the potatoes in a pan of boiling water and cook for until tender, until soft when tested with a skewer.

Using a separate skillet, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for 10 to 15 minutes, until wilted. Season, then keep warm.

In a third saucepan, heat the milk gently and the rest of the butter. Strain the softened potatoes, then put them back in the hot pot. Crush the potatoes with the creamy liquid until smooth, then add the cabbage and combine well. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the vegetables and juices from the pan.