🔗 Share this article

In our culinary practice, frequently simmer drumsticks, because every step is completed beforehand. For the festive season, I often employ with turkey drumsticks – this creates a delicious method for serving them. Accompany it with colcannon, although steamed rice, boiled new potatoes or roast carrots are also excellent.

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

You can readily increase the portions for a larger gathering – you’ll just need a larger pan.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Main Dish:

• 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 minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 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 like Russets, 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 sunflower oil in a 23cm wide x 7cm high skillet. Liberally salt and pepper the drumsticks, then place them in the hot oil and fry, flipping once, until beautifully seared on both sides. Take the turkey out to a plate, then carefully tip out and dispose of the excess oil.

Add the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the shallots and bacon soften and color. Pour in the wine, then lay the turkey legs on top of the vegetables. Introduce the stock so the turkey legs are covered halfway, then whisk in the dijon and creamy element. Cover the pan with foil and roast for an hour, or until the turkey legs can bend in half with ease.

Chef's Note: Meanwhile, put the potatoes in a pot of salted boiling water and cook for until tender, until tender when pricked with a sharp knife.

Meanwhile, in a second pan, warm a portion of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a simmer, stirring occasionally, for 10 to 15 minutes, until wilted. Adjust the seasoning, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and hold over low heat before serving.

When the braising is complete, dish up with the colcannon and the cooking liquid from the pan.