🔗 Share this article Holiday Main Course Simplified: A Slow-Cooked Turkey Legs Dish with Colcannon In our culinary practice, frequently simmer chicken and rabbit legs, as the entire process is finished in advance. During the holidays, the same technique is perfect for turkey legs – it offers a superb approach to eat them. Accompany it with colcannon, but basmati rice, simple boiled potatoes or roast carrots would also go great. Simmered Drumsticks with A Creamy Herb Sauce, and Colcannon The recipe is easily doubled for extra guests – simply require 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 finely chopped 2 shallots, peeled and sliced 5 slices streaky bacon, chopped 8 sage leaves preferably fresh 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 minced ½ savoy cabbage, thinly sliced Salt and black pepper 100ml milk whole or semi-skimmed Directions Heat the oven to 200C (180C fan)/390F/gas 6. Heat two tablespoons of neutral oil in a oven-safe cast-iron frying pan. Pat the turkey legs dry and season, then place them in the hot oil and sear, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil. Melt the butter in the pan, then add the chopped garlic, shallots, diced bacon and sage leaves. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Add the white wine, then return the turkey on top of the vegetables. Pour in the stock so the turkey legs are covered halfway, then carefully stir in the mustard and creme fraiche. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through. Pro Tip: While that's cooking, place the potato chunks in a large saucepan of water and cook for around 20 minutes, until soft when tested with a skewer. Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for until aromatic. Stir in the shredded savoy and cook on a low heat, stirring occasionally, for until softened, until soft. Season, then set aside. In a third saucepan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then return them to their pan. Puree the potatoes with the heated dairy mixture until lump-free, then add the cabbage and stir it through. Adjust the seasoning once more, and reheat gently before serving. After the hour is up, dish up with the creamy potato side and the vegetables and juices from the pan.