🔗 Share this article Festive Main Course Made Easy: A Slow-Cooked Turkey Legs Dish with Colcannon At our kitchen, frequently braise chicken and rabbit legs, since all the preparation can be done in advance. During the holidays, I often employ with turkey drumsticks – this creates a delicious method for serving them. Pair it with colcannon, though steamed rice, boiled new potatoes or roast carrots are also excellent. Slow-Cooked Turkey with A Creamy Herb Sauce, and Colcannon You can readily increase the portions for a larger gathering – all you need is an enlarged cooking vessel. Prep 20 min Cook 1 hr 30 min Serves 2 For the Turkey: 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 quartered 5 slices streaky bacon, chopped 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 like Russets, 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 Cooking Instructions Preheat your oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high cast-iron frying pan. Liberally salt and pepper the drumsticks, then place them in the hot oil and sear, flipping once, until beautifully seared on both sides. Transfer the legs to a plate, then pour out and discard the excess oil. Melt the butter in the pan, and then incorporate the chopped garlic, shallots, diced bacon and sage leaves. Cook on a medium-high heat until fragrant, until the onions and bacon soften and color. Deglaze with the wine, then lay the turkey legs on top of the mixture. Introduce the stock so the turkey legs are halfway immersed, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and bake for an hour, or until the turkey legs are completely cooked through. Chef's Note: At the same time, add the peeled potatoes in a large saucepan of water and cook for 20 minutes, until easily pierced with a sharp knife. Meanwhile, in a second pan, heat a couple of spoonfuls of the butter, then sauté the garlic for a couple of minutes. Stir in the shredded savoy and cook on a gentle heat, tossing now and then, for until softened, until tender. Season, then set aside. In the meantime, in a pan, heat the milk gently and the remaining butter. Strain the softened potatoes, then put them back in the hot pot. Puree the potatoes with the creamy liquid until smooth, then fold in the cooked cabbage and stir it through. Add final salt and pepper, and hold over low heat before serving. When the braising is complete, serve with the creamy potato side and the aromatics and rich sauce from the pan.