🔗 Share this article Christmas Centerpiece Effortless: An Slow-Cooked Turkey Legs Dish with Colcannon In our culinary practice, frequently simmer poultry and game legs, as all the preparation is finished ahead of time. For Christmas, I often employ with turkey drumsticks – this creates a delicious method to eat them. Accompany it with creamy mashed potatoes with cabbage, though fluffy rice, boiled new potatoes or caramelized carrots are also excellent. Simmered Drumsticks with Herbs, Mustard & Cream, and Creamy Potato & Cabbage You can readily increase the portions for a larger gathering – simply require a larger pan. 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 finely chopped 2 shallots, peeled and halved 5 slices streaky bacon, cut into pieces 8 sage leaves fresh is best 70ml white wine like Sauvignon Blanc 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 chopped ½ savoy cabbage, shredded Salt and black pepper 100ml milk whole or semi-skimmed Method Set the oven to 200C (180C fan)/390F/gas 6. Warm a couple of spoonfuls of sunflower oil in a 23cm wide x 7cm high cast-iron frying pan. Season the turkey legs, then place them in the hot oil and fry, cooking on both sides, until golden brown on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil. Place the butter in the pan, followed by the garlic, shallots, bacon and sage. Sauté over medium-high heat until fragrant, until the aromatics soften and color. Deglaze with the wine, then place the seared legs on top of the aromatic base. Add enough chicken stock so the turkey legs are covered halfway, then whisk in the mustard and creme fraiche. Place a foil lid on the pan and cook in the oven for about 60 minutes, or until the turkey legs can bend in half with ease. Chef's Note: At the same time, place the potato chunks in a pan of boiling water and cook for until tender, until easily pierced with a sharp knife. In another saucepan, melt two tablespoons of the butter, then sauté the garlic for two minutes. Incorporate the sliced cabbage and cook on a simmer, mixing from time to time, for 10 to 15 minutes, until wilted. Add salt and pepper, then remove from the heat. In a third saucepan, combine the milk and the leftover butter. Strain the softened potatoes, then return them to their pan. Mash the potatoes with the heated dairy mixture until creamy, then add the cabbage and mix it in thoroughly. Season again to taste, and hold over low heat before serving. Once the turkey is cooked, dish up with the creamy potato side and the aromatics and rich sauce from the pan.