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When we cook, frequently braise drumsticks, as the entire process is completed beforehand. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, but steamed rice, simple boiled potatoes or caramelized carrots make fine alternatives.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

This can easily be scaled up for a larger gathering – 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, chopped
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a 23cm wide x 7cm high pan. Season the turkey legs, then add them to the pan and sear, flipping once, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Add the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the onions and bacon take on some colour. Pour in the wine, then return the turkey on top of the vegetables. Add enough chicken stock so the turkey legs are partially submerged, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and bake for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: At the same time, put the potatoes in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Using a separate skillet, warm a portion of the butter, then add the garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, mixing from time to time, for 10 to 15 minutes, until wilted. Season, then set aside.

In the meantime, in a pan, combine the milk and the remaining butter. Once the potatoes are done, drain them, then put them back in the hot pot. Crush the potatoes with the heated dairy mixture until smooth, then fold in the cooked cabbage and combine well. Season again to taste, and reheat gently before serving.

When the braising is complete, plate alongside the creamy potato side and the vegetables and juices from the pan.