Christmas Star Dish Simplified: An Simmered Turkey Legs Recipe with Colcannon

When we cook, frequently slow-cook drumsticks, since all the preparation can be done ahead of time. During the holidays, the same technique is perfect with turkey drumsticks – this creates a delicious method to enjoy them. Accompany it with colcannon, but steamed rice, steamed baby potatoes or caramelized carrots would also go great.

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

The recipe is easily doubled for a larger gathering – simply require an enlarged cooking vessel.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Braised Legs:

• 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 diced
• 2 shallots, peeled and sliced
• 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 like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and chopped
• ½ savoy cabbage, finely chopped
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a oven-safe pan. Season the turkey legs, then lay them in the pan and brown, cooking on both sides, until nicely coloured on both sides. Transfer the legs to a plate, then carefully tip out and dispose of the fat.

Melt the butter in the pan, and then incorporate the garlic, shallots, bacon and sage. Cook on a medium-high heat until fragrant, until the shallots and bacon begin to brown. Add the white wine, then lay the turkey legs on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then gently mix in the dijon and creamy element. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs are fall-off-the-bone tender.

Pro Tip: Meanwhile, put the potatoes in a pot of salted boiling water and cook for until tender, until soft when tested with a sharp knife.

Using a separate skillet, melt two tablespoons of the butter, then add the garlic for a couple of minutes. Add the cabbage and cook on a low heat, stirring occasionally, for 10-15 minutes, until wilted. Adjust the seasoning, then set aside.

In a third saucepan, heat the milk gently and the rest of the butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until lump-free, then add the cabbage and stir it through. Add final salt and pepper, and keep warm before serving.

After the hour is up, dish up with the colcannon and the aromatics and rich sauce from the pan.