🔗 Share this article Holiday Main Course Made Easy: A Braised Drumsticks Dish with Colcannon In our culinary practice, frequently simmer poultry and game legs, as all the preparation is completed beforehand. During the holidays, I often employ for turkey legs – it’s a lovely way to eat them. Accompany it with colcannon, though fluffy rice, simple boiled potatoes or caramelized carrots make fine alternatives. Slow-Cooked Turkey with Herbs, Mustard & Cream, and Creamy Potato & Cabbage The recipe is easily doubled for extra guests – simply require a bigger pot. 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 diced 2 shallots, peeled and sliced 5 slices streaky bacon, chopped 8 sage leaves preferably fresh 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 minced ½ savoy cabbage, finely chopped Salt and black pepper 100ml milk whole or semi-skimmed Method Heat the oven to 200C (180C fan)/390F/gas 6. Add a generous splash of neutral oil in a large, deep pan. Pat the turkey legs dry and season, then add them to the pan and sear, turning once, until nicely coloured on both sides. Remove the legs to a plate, then carefully tip out and dispose of the excess oil. Add the butter in the pan, followed by the aromatics and bacon. Cook on a medium-high heat several minutes, until the shallots and bacon soften and color. Add the white wine, then return the turkey on top of the mixture. Pour in the stock so the turkey legs are halfway immersed, then whisk in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for an hour, or until the turkey legs can bend in half with ease. Pro Tip: Meanwhile, put the potatoes in a pan of boiling water and cook for 20 minutes, until tender when pricked with a sharp knife. In another saucepan, melt two tablespoons of the butter, then cook the diced garlic for a couple of minutes. Incorporate the sliced cabbage and cook on a gentle heat, tossing now and then, for 10 to 15 minutes, until wilted. Add salt and pepper, then keep warm. In the meantime, in a pan, combine the milk and the rest of the butter. Once the potatoes are done, drain them, then put them back in the hot pot. Mash the potatoes with the creamy liquid until smooth, then incorporate the greens and combine well. Adjust the seasoning once more, and keep warm before serving. After the hour is up, plate alongside the colcannon and the vegetables and juices from the pan.