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When we cook, frequently slow-cook poultry and game legs, since all the preparation is completed beforehand. For Christmas, the same technique is perfect on the holiday bird's legs – this creates a delicious method for serving them. Serve with creamy mashed potatoes with cabbage, though steamed rice, simple boiled potatoes or roast carrots would also go great.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Creamy Potato & Cabbage

You can readily increase the portions for extra guests – you’ll just need an enlarged cooking vessel.

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 finely chopped
• 2 shallots, peeled and quartered
• 5 slices streaky bacon, cut into pieces
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Heat the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat five to 10 minutes, until the aromatics soften and color. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the dijon and creamy element. Cover the pan with foil and cook in the oven for an hour, or until the turkey legs are fall-off-the-bone tender.

Key Point: While that's cooking, add the peeled potatoes in a large saucepan of water and cook for until tender, until soft when tested with a fork.

Meanwhile, in a second pan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Add the cabbage and cook on a simmer, mixing from time to time, for until softened, until tender. Add salt and pepper, then keep warm.

In a third saucepan, warm the milk and the leftover butter. Strain the softened potatoes, then mash them in the same pot. Crush the potatoes with the heated dairy mixture until lump-free, then add the cabbage and combine well. Add final salt and pepper, and hold over low heat before serving.

After the hour is up, serve with the creamy potato side and the vegetables and juices from the pan.