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In our culinary practice, regularly simmer poultry and game legs, as all the preparation is finished beforehand. During the holidays, this method works wonderfully on the holiday bird's legs – it offers a superb approach for serving them. Serve with creamy mashed potatoes with cabbage, though fluffy rice, simple boiled potatoes or oven-roasted carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – simply require a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 diced
• 2 shallots, peeled and halved
• 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 Potato Side:

• 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

Method

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat five to 10 minutes, until the aromatics take on some colour. Deglaze with 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. Place a foil lid on the pan and cook in the oven for one hour, or until the turkey legs are completely cooked through.

Chef's Note: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a fork.

Using a separate skillet, warm a portion of the butter, then add the garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a low heat, stirring occasionally, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat.

Using another small pot, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the warm milk and butter until creamy, then add the cabbage and mix it in thoroughly. Adjust the seasoning once more, and reheat gently before serving.

After the hour is up, serve with the creamy potato side and the cooking liquid from the pan.