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At our kitchen, frequently braise drumsticks, as all the preparation can be done in advance. During the holidays, I often employ with turkey drumsticks – it’s a lovely way to eat them. Serve with buttery potato and greens, although basmati rice, steamed baby potatoes or roast carrots are also excellent.

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

This can easily be scaled up for extra guests – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• 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 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 minced
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Cooking Instructions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of sunflower oil in a 23cm wide x 7cm high pan. Pat the turkey legs dry and season, then add them to the pan and fry, turning once, until nicely coloured on both sides. Take the turkey out to a plate, then pour out and discard the fat.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat five to 10 minutes, until the aromatics soften and color. Pour in the wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are partially submerged, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are fall-off-the-bone tender.

Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for 20 minutes, until soft when tested with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Stir in the shredded savoy and cook on a simmer, mixing from time to time, for 10-15 minutes, until wilted. Season, then remove from the heat.

Using another small pot, combine the milk and the rest of the butter. Strain the softened potatoes, then mash them in the same pot. Mash the potatoes with the warm milk and butter 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 aromatics and rich sauce from the pan.