Christmas Main Course Made Easy: An Slow-Cooked Turkey Legs Recipe with Creamy Potato & Cabbage

When we cook, frequently braise chicken and rabbit legs, since the entire process can be done beforehand. For Christmas, this method works wonderfully on the holiday bird's legs – this creates a delicious method for serving them. Pair it with colcannon, though steamed rice, simple boiled potatoes or roast carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

The recipe is easily doubled to feed more people – all you need is 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 diced
• 2 shallots, peeled and sliced
• 5 slices streaky bacon, diced
• 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, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Preheat your oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Season the turkey legs, then add them to the pan and sear, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then remove the excess oil.

Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat until fragrant, until the shallots and bacon take on some colour. Pour in the wine, then place the seared legs on top of the mixture. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, place the potato chunks in a large saucepan of water and cook for until tender, until tender when pricked with a sharp knife.

In another saucepan, melt two tablespoons of the butter, then add the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, mixing from time to time, for until softened, until wilted. Add salt and pepper, then remove from the heat.

Using another small pot, warm the milk and the rest of the butter. Drain the cooked potatoes, then return them to their pan. Puree the potatoes with the creamy liquid until smooth, then incorporate the greens and stir it through. Add final salt and pepper, and reheat gently before serving.

Once the turkey is cooked, serve with the colcannon and the cooking liquid from the pan.