🔗 Share this article Festive Centerpiece Made Easy: An Slow-Cooked Turkey Legs Dish with Colcannon When we cook, regularly braise drumsticks, since every step can be done in advance. For Christmas, the same technique is perfect for turkey legs – this creates a delicious method for serving them. Accompany it with buttery potato and greens, though steamed rice, boiled new potatoes or oven-roasted carrots are also excellent. Simmered Drumsticks with Herbs, Mustard & Cream, and Colcannon The recipe is easily doubled for extra guests – all you need is a bigger pot. Prep 20 min Cook 1 hr 30 min Serves 2 For the Main Dish: 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 finely chopped 2 shallots, peeled and halved 5 slices streaky bacon, cut into pieces 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 diced ½ savoy cabbage, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Directions Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of neutral oil in a 23cm wide x 7cm high pan. Liberally salt and pepper the drumsticks, then add them to the pan and brown, cooking on both sides, until beautifully seared on both sides. Take the turkey out to a plate, then remove the fat. Melt the butter in the pan, then add the aromatics and bacon. Cook on a medium-high heat several minutes, until the aromatics take on some colour. Deglaze with the wine, then return the turkey on top of the aromatic base. Introduce the stock so the turkey legs are partially submerged, then gently mix in the mustard and creme fraiche. Cover the pan with foil and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease. Pro Tip: At the same time, put the potatoes in a pan of boiling water and cook for until tender, until tender when pricked with a skewer. In another saucepan, heat a couple of spoonfuls of the butter, then sauté the garlic for until aromatic. Incorporate the sliced cabbage and cook on a low heat, tossing now and then, for 10 to 15 minutes, until soft. Adjust the seasoning, then remove from the heat. In the meantime, in a pan, heat the milk gently and the leftover butter. Once the potatoes are done, drain them, then return them to their pan. Crush the potatoes with the creamy liquid until creamy, then fold in the cooked cabbage and stir it through. Season again to taste, and hold over low heat before serving. After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.