🔗 Share this article

At our kitchen, we often simmer chicken and rabbit legs, as all the preparation is completed ahead of time. During the holidays, I often employ on the holiday bird's legs – it’s a lovely way for serving them. Accompany it with colcannon, though basmati rice, simple boiled potatoes or roast carrots are also excellent.

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

You can readily increase the portions to feed more people – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• Sunflower oil or another neutral 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 halved
• 5 slices streaky bacon, chopped
• 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 Potato Side:

• 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

Set the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a large, deep pan. Season the turkey legs, then place them in the hot oil and fry, turning once, until golden brown on both sides. Transfer the legs to a plate, then pour out and discard the excess oil.

Add the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Fry for several minutes, until the onions and bacon take on some colour. Add the white wine, then return the turkey on top of the mixture. Add enough chicken stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Cover the pan with foil and roast for one hour, or until the turkey legs are completely cooked through.

Pro Tip: Meanwhile, add the peeled potatoes in a large saucepan of water and cook for around 20 minutes, until easily pierced with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a gentle heat, stirring occasionally, for 10-15 minutes, until wilted. Season, then set aside.

In a third saucepan, combine the milk and the leftover butter. Drain the cooked potatoes, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and mix it in thoroughly. Adjust the seasoning once more, and keep warm before serving.

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