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Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving