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At our kitchen, frequently braise chicken and rabbit legs, since all the preparation is finished ahead of time. For Christmas, the same technique is perfect on the holiday bird's legs – it’s a lovely way to enjoy them. Accompany it with creamy mashed potatoes with cabbage, although fluffy rice, steamed baby potatoes or roast carrots would also go great.

Slow-Cooked Turkey with Herbs, Mustard & Cream, and Colcannon

This can easily be scaled up to feed more people – 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 diced
• 2 shallots, peeled and sliced
• 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 Mashed Potatoes with Cabbage:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a large, deep skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, cooking on both sides, until golden brown on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the cooking fat.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon begin to brown. Pour in the wine, then return the turkey on top of the mixture. Introduce the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: While that's cooking, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Season, then remove from the heat.

In the meantime, in a pan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Puree the potatoes with the warm milk and butter until smooth, then add the cabbage and mix it in thoroughly. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, serve with the colcannon and the vegetables and juices from the pan.