Festive Star Dish Effortless: A Simmered Turkey Legs Recipe with Colcannon

When we cook, frequently slow-cook drumsticks, since the entire process is finished in advance. During the holidays, I often employ on the holiday bird's legs – it offers a superb approach to enjoy them. Pair it with creamy mashed potatoes with cabbage, although fluffy rice, boiled new potatoes or caramelized carrots would also go great.

Slow-Cooked Turkey with Sage, Mustard and Creme Fraiche, and Colcannon

This can easily be scaled up to feed more people – simply require 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 sliced
• 5 slices streaky bacon, cut into pieces
• 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 diced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a oven-safe skillet. Season the turkey legs, then lay them in the pan and brown, turning once, until golden brown on both sides. Transfer the legs to a plate, then remove the excess oil.

Melt the butter in the pan, followed by the aromatics and bacon. Fry for until fragrant, until the shallots and bacon take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Add enough chicken stock so the turkey legs are halfway immersed, then carefully stir in the mustard and creme fraiche. Place a foil lid on the pan and roast for an hour, or until the turkey legs are completely cooked through.

Pro Tip: At the same time, put the potatoes in a pan of boiling water and cook for 20 minutes, until easily pierced with a skewer.

In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, tossing now and then, for until softened, until soft. Season, then remove from the heat.

In a third saucepan, heat the milk gently and the leftover butter. Drain the cooked potatoes, then put them back in the hot pot. Puree the potatoes with the heated dairy mixture until lump-free, then incorporate the greens and combine well. Add final salt and pepper, and reheat gently before serving.

After the hour is up, dish up with the creamy potato side and the aromatics and rich sauce from the pan.