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At our kitchen, we often simmer poultry and game legs, since all the preparation is finished in advance. For Christmas, the same technique is perfect with turkey drumsticks – it’s a lovely way to eat them. Accompany it with colcannon, though basmati rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon

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

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 quartered
• 5 slices streaky bacon, chopped
• 8 sage leaves preferably fresh
• 70ml white wine like Sauvignon Blanc
• 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, shredded
• 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 sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and brown, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the cooking fat.

Place the butter in the pan, then add the aromatics and bacon. Sauté over medium-high heat five to 10 minutes, until the shallots and bacon take on some colour. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for one hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: Meanwhile, place the potato chunks in a large saucepan of water and cook for until tender, until tender when pricked with a fork.

In another saucepan, warm a portion of the butter, then add the garlic for two minutes. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until tender. Add salt and pepper, then set aside.

In a third saucepan, heat the milk gently and the remaining butter. Drain the cooked potatoes, then mash them in the same pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.