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In our culinary practice, frequently slow-cook poultry and game legs, because the entire process can be done in advance. For the festive season, I often employ with turkey drumsticks – it offers a superb approach for serving them. Accompany it with creamy mashed potatoes with cabbage, though steamed rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

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

The recipe is easily doubled for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, diced
• 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 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a 23cm wide x 7cm high pan. Season the turkey legs, then lay them in the pan and brown, flipping once, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Place the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Pour in the wine, then return the turkey on top of the vegetables. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through.

Key Point: Meanwhile, put the potatoes in a large saucepan of water and cook for 20 minutes, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until soft. Season, then keep warm.

In a third saucepan, combine the milk and the rest of the butter. Strain the softened potatoes, then return them to their pan. Crush the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and stir it through. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, serve with the creamy potato side and the vegetables and juices from the pan.