Christmas Main Course Effortless: An Simmered Turkey Legs Recipe with Colcannon

In our culinary practice, regularly braise drumsticks, because the entire process can be done in advance. For Christmas, this method works wonderfully on the holiday bird's legs – this creates a delicious method to eat them. Pair it with creamy mashed potatoes with cabbage, but fluffy rice, boiled new potatoes or oven-roasted carrots are also excellent.

Slow-Cooked Turkey with A Creamy Herb Sauce, and Creamy Potato & Cabbage

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 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 diced
• 2 shallots, peeled and halved
• 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 such as Maris Piper, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and diced
• ½ savoy cabbage, thinly sliced
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Directions

Set the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe pan. Liberally salt and pepper the drumsticks, then lay them in the pan and fry, turning once, until nicely coloured on both sides. Remove the legs to a plate, then remove the cooking fat.

Melt the butter in the pan, followed by the garlic, shallots, bacon and sage. Cook on a medium-high heat five to 10 minutes, until the aromatics begin to brown. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are partially submerged, then whisk in the dijon and creamy element. Seal the pan tightly with foil and roast for about 60 minutes, or until the turkey legs are completely cooked through.

Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for around 20 minutes, until tender when pricked with a skewer.

Meanwhile, in a second pan, melt two tablespoons of the butter, then add the garlic for two minutes. Stir in the shredded savoy and cook on a low heat, tossing now and then, for 10 to 15 minutes, until wilted. Season, then keep warm.

Using another small pot, warm the milk and the leftover butter. Strain the softened potatoes, then put them back in the hot pot. Mash the potatoes with the creamy liquid until creamy, then add the cabbage and combine well. Adjust the seasoning once more, and keep warm before serving.

Once the turkey is cooked, dish up with the colcannon and the vegetables and juices from the pan.