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At our kitchen, we often slow-cook chicken and rabbit legs, because the entire process is completed beforehand. For the festive season, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Pair it with colcannon, although fluffy rice, simple boiled potatoes or roast carrots would also go great.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

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 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 diced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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 Colcannon:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep cast-iron frying pan. 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 carefully tip out and dispose of the cooking fat.

Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the onions and bacon begin to brown. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Key Point: At the same time, put the potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a sharp knife.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a simmer, tossing now and then, for until softened, until wilted. Adjust the seasoning, then remove from the heat.

In a third saucepan, warm the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and combine well. Season again to taste, and reheat gently before serving.

After the hour is up, plate alongside the colcannon and the aromatics and rich sauce from the pan.