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At our kitchen, frequently simmer drumsticks, because every step can be done in advance. For the festive season, the same technique is perfect on the holiday bird's legs – it’s a lovely way to eat them. Pair it with buttery potato and greens, though steamed rice, boiled new potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled for extra guests – all you need is 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 sliced
• 5 slices streaky bacon, diced
• 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 Colcannon:

• 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

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then remove the excess oil.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Fry for until fragrant, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and bake for one hour, or until the turkey legs can bend in half with ease.

Pro Tip: While that's cooking, put the potatoes in a pot of salted boiling water and cook for around 20 minutes, until soft when tested with a sharp knife.

In another saucepan, warm a portion of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10-15 minutes, until tender. Season, then remove from the heat.

In a third saucepan, combine the milk and the remaining butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until lump-free, then fold in the cooked cabbage and mix it in thoroughly. Season again to taste, and keep warm before serving.

When the braising is complete, serve with the colcannon and the cooking liquid from the pan.